Category: Dinner

Sweet potato, spinach & feta tortilla

Source: https://www.bbcgoodfood.com/recipes/sweet-potato-spinach-feta-tortilla

Ingredients

  • 3 sweet potatoes
  • 2 tbsp olive oil
  • 100g baby spinach
  • 6 large eggs
  • 100g feta, crumbled

Method

  • Step 1
    • Pierce the potatoes a few times on each side. Microwave on high for 5-8 minutes until soft, then set aside to cool a little.
  • Step 2
    • Heat the oil in a 20cm ovenproof frying pan and wilt the spinach for a minute or two (you might have to do this in batches). Cut each potato in half lengthways and use a spoon to scoop out the flesh, keeping it in big chunks. Whisk the eggs.
  • Step 3
    • Add the sweet potato to the pan and stir to combine with the spinach – don’t break it up too much. Pour in the egg and swirl around so it fills any gaps in the pan. Scatter over the feta and cook for 4-5 mins over a low heat until the bottom and sides are set.
  • Step 4
    • Place under the grill for 1-2 mins to cook the top – poke a knife into the centre to ensure it’s cooked through. Cool before slicing into wedges. Will keep chilled for up to a day.

Halloumi & quinoa fattoush

Source: https://www.bbcgoodfood.com/recipes/halloumi-quinoa-fattoush

Ingredients

  • 2 brown pittas
    • torn into pieces
  • 5 tbsp olive oil
  • 2 lemons
    • juiced
  • 1 garlic clove
    • crushed
  • 250g halloumi
    • sliced
  • 250g microwaveable pouch quinoa
  • 350g medium tomatoes
    • quartered
  • 1 large cucumber
    • halved, deseeded, sliced
  • 4 spring onions
    • sliced
  • 1/2 small bunch mint
    • chopped
  • 1/2 small bunch dill
    • roughly chopped

Method

  • Step 1
    • Heat the grill to high. Toss the pitta pieces with 1 tbsp oil and spread out onto a baking sheet. Grill for 3-4 mins, turning halfway, until golden and crisp. Set aside to cool.
  • Step 2
    • Meanwhile, whisk together the remaining oil with the lemon juice and garlic, then season. Heat a large griddle pan or non-stick frying pan over a high heat and cook the halloumi for 1-2 mins on each side or until lightly charred.
  • Step 3
    • Cook the quinoa following pack instructions, leave to cool, then toss with the tomatoes, cucumber, spring onion, most of the fresh herbs and the dressing. Season to taste. Tip onto a serving plate and top with the halloumi, pitta and remaining herbs.

Savoury Pie

This is still a bit experimental.

Ingredients

  • Main batter
    • 2 cups self-raising flour
    • 4 eggs
    • 1 1/2 cups milk
  • Filling
    • 2 tomatoes, diced
    • 1 handful of spinach
    • 1/2 capsicum, diced
    • 1 or 2 spring onions
    • 1/2 cup grated cheddar cheese
    • 150g (?) feta cheese, crumbled

Method

  1. Preheat oven to 180 degrees C
  2. Beat the batter ingredients together in a bowl using an electric mixer
  3. Line a cake tin with baking paper
  4. Lay diced tomatoes and the spinach in the bottom of the cake tin
  5. Mix the other filling ingredients (grated cheddar, feta, spring onions, capsicum) with the batter, and pour the batter into the cake tin over the spinach and tomatoes
  6. Put in oven for 40 minutes

Bolognese Sauce

Ingredients

  • Oil for pan (2 tbsp)
  • Veggies
    • 1 large brown onion
    • 3 garlic cloves, finely chopped
    • 2 carrots, finely chopped
  • Herbs and spices
    • 1 1/2 tsp dried oregano
    • 1/2 tsp dried thyme
    • 2 Bay leaves
  • Meat
    • 500g Beef mince (or beef/pork mix)
  • Sauces
    • 500ml beef stock (1 stock cube + 500ml water)
    • 500ml Passata (tomato puree, found near the pasta sauces in supermarket)
  • Other
    • salt and pepper

Method

  1. Heat the oil to a low temperature in a medium to large saucepan or pot
  2. Add the onion and cook for 2-3 minutes.
  3. Add the garlic and carrots. Cook for a further 3 minutes.
  4. Increase the cooking temperature
  5. Add the mince, oregano, thyme and bay leaves to the pot and cook, stirring frequently until the meat is brown and all broken up
  6. Add the beef stock and passata to the pot and stir it all in until mixed. Add salt and pepper if needed
  7. Turn the heat down to medium-low (simmer) and cook for about 30 minutes, allowing the sauce to reduce (meaning some of the liquid evaporates)
  8. Remove the bay leaves, and serve with pasta

Other suggestions

  • To make it even more healthy and nutritious, add 120g of finely chopped mushrooms
  • Want to make it spicy? Maybe add some chilli flakes, or a bit of tabasco sauce
  • If you want to simplify your heat-and-eat meal for hiking, consider cooking some pasta ahead of time and mixidng it in with the final sauce before packaging
  • In a hurry? You can speed up step 7 (reducing the sauce) by making the beef stock with only 250 ml of water

One-Pan Brunch

Crisp, soft, savoury full of all the yummy flavours of potatoes, bacon eggs – you get the vibe. And it’s all made in one pan!

Ingredients

  1. new potatoes
  2. mushrooms
  3. bacon
  4. peas
  5. a touch of garlic
  6. eggs 
  7. Other options: sausages, chilli 

Method

  1. Boil your halved new potatoes and then fry off in a large sauce pan 
  2. Add your mushrooms and sliced bacon medallions
  3. Pop in your peas
  4. make a space for your eggs, crack into the space and let them cook for 3 minutes until cooked to your liking (pop a top on your pan to cook the top of the egg if you like)
  5. Serve onto warm plates 

Penne Boscaiola

Serves 4

Ingredients

  • 6 rashers bacon, chopped
  • 200g button mushrooms, sliced
  • 2/3 cup white wine
  • 1 1/4 cups thickened cream
  • Chicken stock
  • 500g penne pasta, cooked
  • Salt and freshly ground black pepper to taste
  • Grated parmesan cheese to serve

Method

  1. Heat frypan to setting 12. Cook bacon and mushrooms for 4-5 minutes or until golden
  2. Add wine and cook until reduced by half.
  3. Add cream and stock. Allow to simmer.
  4. Add pasta to the pan. Season to taste with salt and pepper.
  5. Serve with parmesan cheese.

Mustard Seed Potatoes in electric frypan

Serves 8

Ingredients

  • 1.5kg baby new potatoes
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons black mustard seeds
  • sald and freshly ground black pepper

Method

  1. Heat frypan on setting 15. Add potatoes and cover with water. Cover with the lid. Simmer until potatoes are tender. Drain.
  2. Heat frypan on setting 12. Add potatoes, oil, and mustard seeds. Season to taste with salt and pepper. Cook for 15 minutes or until potatoes are golden. Serve.

Roast Chicken in Electric Frypan

Serves: 4

Ingredients

  • 2 teaspoons olive oil
  • 1 onion, chopped
  • 3 cups fresh breadcrumbs
  • 30g butter, melted
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 2 teaspoons fresh thyme, chopped
  • 1 teaspoon lemon zest
  • 1.2kg whole chicken, washed, dried

Method

  1. Heat oil in the frypan on setting 12. Add onion and cook for 2-3 minutes or until tender. Set aside.
  2. In a large bowl combine onion, breadcrumbs, butter, thyme, parsley, lemon. Season with salt and pepper. Place mixture inside the cavity of the chicken. Tie wings together with kitchen twine.
  3. Preheat frypan to setting 10. Place chicken in the pan. Cook for 1-2 minutes on each side or until golden. Cover with the lide. Reduce heat to setting 8. Cook for 1-1.5 hours or until cooked. Season to taste with salt and pepper.

Vegetarian Pasta Sauce

Vegetarian sauce with rainbow pasta

Ingredients

  • 1 tbsp crushed garlic
  • Olive oil
  • 6 ripe tomatoes diced
  • 1 tin of crushed tomatoes
  • 1/2 cup of sun-dried tomatoes cut into small pieces
  • 1/3 cup of tomato pesto
  • 1 tbsp brown sugar
  • black pepper
  • 1 tsp chilli flakes
  • 3 carrots cut into large chunks
  • 1 onion finely chopped
  • 2 tsp dried oregano
  • 1/4 cup fresh parsley, rough-cut
  • 1 broccolli cut into flourettes
  • 1 bunch fresh basil finely cut
  • 100g baby spinach leaves
  • 1/2 red capsicum, diced
  • 1 zucchini, diced
  • 200g feta cheese cut into small cubes
  • Parmesan cheese to sprinkle over

Method

  1. Saute crushed garlic in pan with oil
  2. Add diced tomatoes, and tinned tomatoes. Saute for 4 minutes with lid on the pan. Low heat.
  3. Add sun-dried tomatoes, carrots, onion, pesto, brown sugar, black pepper, and chilli.
  4. Add oregano and parsley
  5. Add broccolli
  6. Steam for 5 minutes with lid on.
  7. Add capsicum, zucchini, and spinach. Don’t mix, as this will break the leaves.
  8. Add feta cheese. Cook for 10 minutes.
  9. Serve with colourful pasta, sprinkled with parmesan cheese