easy Frittata with smoked salmon

The one thing I want to say about this recipe is that it is sooooo easy!!

Also its a great gluten free recipe for me too, as I don’t have to think about the pastry aspect! I am planning on making some gluten free pastry soon so I’ll let you know how it goes.

The other option too is too take out the smoked salmon, as not everyone is not a fan. Some suggestions are: ham, cooked bacon, mushrooms, pumpkin…etc!

8 eggs, beaten

125ml (1/2 cup) milk or thickened cream

50g (1/2 cup) grated cheese (parmesan, tasty…)

2 spring onions, chopped

60g baby spinach

a small handfull of fresh herbs…what ever you have: basil, parsley, chevril, dill or just mixed dried herbs is nice too (2 tsp)

150g smoked salmon, chopped

60g crumbed fetta

 

Preheat the over to 180 deg, grease and line 21cm round pie dish with baking paper.

combine the eggs and milk/cream, cheese, , spring onion, spinach, herbs and salmon in a bowl and lightly beat. Pour the mixture into the pie dish, crumble the feta on top.

Bake for 30 mins, or until firm to touch in the centre.

So great for lunches…an easy dinner. Eaten warm or cold.

Enjoy!

Miss x

Tags: eggs, feta, frittata, gluten free, smoked salmon

smoked salmon & sweet chilli pizza

I made this for lunch today and its a staple base that I use regularly when making pizza!

Sweet chilli sauce is a really nice alternative to a tomato base, as its not so rich and if you like a lil bit of spice its almost tasty.

Here are the ingredients I used on this this one, but feel free to add what ever topping you have handy…like: cooked pumpkin, mushrooms, cooked eggplant.

Ingredients

1 pizza base (I buy a gluten free pre made thin base)

1 tbsp sweet chilli sauce

50 grams smoked salmon

3 cherry tomatoes

handful of spinach

5 pitted kalamata olives

grated cheese

avocado – 3 slices

Preheat the oven to 190 deg.

Put baking paper down on a baking tray and place the pizza base on it. Spread the sweet chilli sauce evenly. Tear the spinach and place on the pizza base, then the smoked salmon. Slice the cherry tomatoes in half and place on the pizza, then the olives. Grate cheese over the top…not too much as it takes away from the salmon flavour.

Cook for 15 min.

Serve with avocado slices on top.

Yum!!

miss x

Tags: gluten free, pizza, seafood, sweet chilli

Tips for making chutney and jams

This holidays I have been keen to make some chutney and jam!

I have put a chutney recipe up quite similar to the one I have made today, but as its a FAMILY recipe I cant give you the real version of my Grandmas South African Chutney recipe!

I have been collecting jars now for some months, having a wide range of jar sizes is always good as you may like to give some away as a pressie. You’ll end up with probably around 8-10 jars with the recipe below…depending on the size of jar obviously.

Make sure all your jars are really clean before you fill them. Removing the labels, putting them through a dishwasher cycle with no soap and then having your jars in the a warm oven and lids in boiling water before you jar up your chutney. The heated jars and lids will help to create the seal on your jars.

As your chutney or jam cools it should draw the seal in…and then obviously be sealed.

They can be stored in a cool dry place for up to 12 months or more, but once opened make sure you keep it in the fridge.

There are a few factors that can change the longevity of you chutney/preserve/jam.

- If you dont seal it properly.

- If the lid starts to rust. To avoid this, keep the mixture off the lids when sealing the jar.

- Also if you use old fruit/tomatoes they were going off slightly before you started your cooking.

- If you dont use non -iodised salt. Look for ‘preserving’ on the packaging of the salt if you are not sure.

I hope this helps, feel free to ask any questions…but there is lots of info online and also the Women’s Weekly Preserves cookbook is great.

happy preserving!!

Miss xo

tomato & apple chutney

Ingredients

1 kg cooking apples, peeled and cored

1 kg tomatoes (red or green or a mix)
500 ml vinegar (malt, cider or white)
500 g onions, peeled and sliced
250 g dried fruit – raisons, sultans or apricots (or a mixture)
500 g soft brown sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon mustard powder
1/2 teaspoon ground ginger
Teaspoon of salt – make sure it is non iodised as it will go off if not.Method
Finely chop the apple, tomato and onion, this can be done in a food processor
Reserve half the vinegar and put the rest and all the other ingredients in a large pan
Simmer uncovered for around 2 hours. Add extra vinegar as the chutney cooks
The chutney is done when a spoon drawn across the bottom of the pan leaves a clear trail with no traces of liquid
Pour the hot chutney into warm, clean jars. Seal and leave in a cool, dark place for at least 1 month before eating

Tags: chutney, gluten free

Oregano Chicken on Smashed potato, bean and Olive Salad

I love this recipe! It is so easy but so tasty and your can just make more, for the more mouths you have to feed.

The fact you have your vegies all combined in one dish and your chicken gets served  straight from the baking dish makes me even happier.

I have swapped the beans for asparagus from time to time, and I also cook the red onion because I am not a fan of raw onion.

 

Ingredients:

2 tbs dried oregano leaves

1 tsp dried red chilli flakes

Zest and juice of 1 lemon, plus lemon to serve

1/2 cup (125ml) extra virgin olive oil

4 chicken breasts with skin (I use a whole chicken cut up into portions as its more economical)

450 g waxy potatoes

300g green beans, topped

1 small red onion, thinly sliced

2 tbsp flat leaf parlsey

100g pitted kalamata olives, crushed

2 tbsp red wine vinegar

 

Preheat the oven to 180 deg.

Mix the oregano , lemon zest and juice, Chilli and 80ml of the oil in a bowl with salt and pepper.  Make a few slashes on the chicken, then place the chicken in a shallow baking dish and rub in the marinade, making sure its well coated. Cover and marinate  for 1-2 hours (I usually don’t both as I never have time to marinate)

Boil the potatoes, in a pan of salted water for around 8-10 mins or until cooked through. In a fry pan cook the red onion till slightly caramelised. Add the potatoes and crush slightly. Blanch the beans in boiling water for about 5 mins, then drain. Place in a large bowl with the onions potatoes, remaining oil, olives, parsley and vinegar. Season well, then set aside while you cook the chicken.

Grill the chicken in the  oven till it  goes crispy on the skin side. Turn the grill off and bake for 30-40 mins or until cooked.

Serve the chicken with the salad and wedges of lemon.

yum!

Miss xo

 

Tags: chicken, gluten free

Prawns with avocado & mango salsa

This recipe is a great one for summer as its so colourful and tasty. Its turned into yet another staple at our place…and its also classed as a healthy one too. Very tasty and quick to make on a weeknight.

 

Serves 4 as a light meal – or 2 larger meal with leftover for one for lunch the next day.

600 g green (raw) peeled prawns

1 ripe avo

1 small chilli, seeded and finely sliced

1 Large mango peeled and sliced (or 2 smaller ones, or 1 x 425g can mango, drained and diced)

1/4 red onion, finely sliced

1/4 cup chopped coriander leaves

1/4 cup reduced fat mayo (or go the real stuff if you want, no one is looking)

 

2 ways to cook the prawns: either lightly fry in a fry pan till pink, or poach in boiling water for 5 mins. Allow to cool.

Mix all the other ingredients together, then plate up salsa then prawns on top.

 

Tags: asian, gluten free, mango, prawns, seafood

Braised Pork Spare Ribs

This is a really yummy meal that is great for sharing and getting your hands a bit messy! The last time we made it we had corn on the cob and a tasty salad – a punnet of cherry tomatoes, a good handful each of mint and parsley, avocado, , cucumber, fresh lime juice and olive oil plus some salt and pepper.

If you dont like hot food, swap the chilli powder for cajun seasoning and leave out the  jalapeno chilli!!!

Serves 4

1.5kg pork spare ribs, quartered
¼ cup olive oil
lime cheeks, to serve

rub mix
1 tbs brown sugar
1 tbs salt
1 tsp chilli powder
1 tsp smoked paprika
1 tsp mustard powder
1 tsp ground cumin
1 tsp dried oregano leaves
½ brown onion, finely chopped
2 garlic cloves, finely chopped

cooking marinade 

1 cup brown sugar
250ml malt vinegar
1 tsp ground cinnamon
1 tsp chilli powder
1 tsp hot English mustard powder
2 tbs tomato sauce
2 tbs Dijon mustard
125ml bourbon
1 onion, finely chopped
1 tomato, finely chopped
2 bay leaves
1 tsp cumin
1 tsp smoked paprika
1 jalapeno chilli, finely chopped
1 orange, peeled rind

Step 1: Preheat oven to 180°C.

Step 2: Combine rub ingredients in a large bowl. Add ribs to the bowl, using your hands, rub the mixture into the meat to coat completely. Set aside in the fridge for 2-3 hours to marinate.
Step 3: Heat a BBQ or char grill plate over high heat. Drizzle olive oil onto ribs and toss to coat. Place ribs fat-side up and cook for 3-4 minutes each side or until sealed.
Step 4: Place cooking marinade ingredients and 1 1/2 tsp of salt in a saucepan and bring to the boil. Reduce heat to a simmer and cook for about 10-15 minutes until thickened slightly.
Step 5: Transfer ribs to a large, non-stick roasting pan and pour over hot marinade. Cover with foil and cook in the oven for 1 ½ hours or until falling off the bone, turning 3-4 times throughout.

I remove the foil as it makes the cooking marinade thicken and go nice and sticky!!
Step 6: Serve ribs with lime cheeks.

Tags: BBQ, gluten free, pork, ribs

Chicken and eggplant laksa

This one is from a book called ‘faking it’. Fantastic recipe book and this one is a keeper, super easy for a weekly meal and not too spicy

Serves 4

4 slices of chargrilled eggplant (from the deli or do your own)

250g thick rice noodles

3-4 tbs laksa paste

400ml can coconut milk

600ml chicken stock

4 small chicken breasts, thinly sliced (or poach a whole chicken, this makes enough chicken stock for this soup plus some extra you can freeze)

1 lemongrass stem (pale part only), bruised

2 kaffir lime leaves

150g snow peas

1 tsp brown sugar

zest and juice of 1 lime

coriander leaves to serve

 

Pat the eggplant with paper towel to remove excess oil. Soak noodles in boiling water according to packet instructions until soft. Drain, then rinse in cold water and set aside.

Heat a wok or large fry pan over medium heat and stir-fry the laksa for 1 minute or until fragrant. Stir in the coconut milk and chicken stock, then bring to a simmer. Add the chicken and lemon grass and simmer for 6-8 mins or until chicken is cooked through. Add the eggplant and snow peas for 2 mins or until snow peas are cooked. Stir in the sugar, zest and juice. Divide noodles amongst the bowls and top with the laksa.

Garnish with the coriander and serve

yum

miss xx

Tags: chicken, eggplant, gluten free, laksa

Braised lamb shanks with lentil stew

I have made this a few times now and we really enjoy it as its really tasty and warming for the winter! I put a whole can of lentils in as it just fills the stew out a lil more and also add a bit of pumpkin (mostly because I am obsessed with it). The recipe comes from the biggest loser cookbook, which you may think lack flavour….quite the opposite. I LOVE how they make it healthy but so so tasty. If you doing the healthy version….don’t drink the glass of red….go for a run

I only put 2 lamb shanks in and find its enough meat for 4 serves….depends on how you like I guess!

Ingredients:

4 lamb shanks (2 for Grace’s version)

2 tbsp cornflour

olive oil spray

2 onions

3 celery sticks finely diced

2 carrots, scraped and finely diced

4 sprigs of thyme

3 tbsp tomato paste

1/2 cups red wine  (1 cup Grace’s version)

3 cups chicken stock (2 1/2 Grace’s version)

1/2 cup brown lentils (1 cup Grace’s version)

1 head of garlic – and more if your in the mood!

5 shallots, peeled

freshly ground pepper

optional extras : pumpkin, potatoes and rosemary

Method:

Preheat over to  180 deg C

Coat the shanks with the cornflour. Heat a large frying pan over a high heat and spray lightly with oil. Brown shanks on all sides then remove. Add more if necessary, lower heat and cook onions, celery, carrots, and thyme (and rosemary if wanted) until soft. Add tomato paste and cook for 2 mins. Add the red wine and reduce for a further 2 mins, then add the chicken stock and the shanks. Increase the heat and bring to the boil. Transfer the contents of the pan to a deep baking dish. Add lentils, shallots and garlic. Cover with a lid or foil and bake for 2 hrs, turning shanks every 30 mins.

Remove foil and cook for a further 30 mins until meat is falling off the bone. Remove the shanks and keep warm. (I break off all the meat off the bones at this point and add back in) Skim any fat off the top of the sauce.

If required pour pack into pot and bring to simmer to thicken (7-10 mins)

season with pepper if required!

yummm, I serve this just on its own, but some mashed potato or rice would be really nice too.

xx Miss

Tags: gluten free, lamb, lamb shanks, pumpkin, rosemary

Pea and Ham Soup

 

This is a really tasty winter soup that lasted Jo and I a week of lunches. Very hearty and filling! I would recommend taking the fat of the Ham Hock (from the butcher or deli section at the supermarket). This makes it a bit more healthy!

Ingredients:

1 tbsp oil or 50g butter

2 onions,

finely diced 3 cloves fresh garlic peeled and sliced

2 tsp Thyme Leaves

1 tsp Chilli Flakes

1 tsp Oregano Leaves

1 smoked ham hock

300g green split peas

1 1/2 – 2 L low salt chicken stock

1 cup peas, frozen

1⁄2 cup fresh parsley, chopped

Method

Prep Time: 10 minutes Cooking Time: 1 1⁄2 hours Serves: 6-8

1. Heat oil or butter in a large pot and fry onion for 3-4 minutes, add in garlic, thyme, chili and oregano then stir for a further 2 minutes.

2. Add in the ham hock and split peas with the stock and bring to the boil, turn down heat to low and let the soup gently simmer for 1 1⁄2 hours.

3. Take the hock out of the pot and shred the meat.

4. Place the frozen peas into the soup for 5 minutes and then blend the soup until smooth.

5. Add in the shredded ham and heat five minutes before serving, and finish with parsley.

6. For a creamy soup add 2 tsp of yogurt to each bowl of soup.

Enjoy

xx Miss

Tags: gluten free, peas, soup