Smoked fish fattoush

This is a new recipe and a bit of a bringing together of a few different ingredients and cooking methods from a range of sources. 

Fattoush is a Middle Eastern salad made from toasted or fried pieces of pita bread, mixed greens and smoked fish. 

I used my home made sour dough bread which was a few days old. I've got a sourdough starter which lives in my fridge and comes out to play every couple of weeks. The bread is a labour of love which starts days before even baking and in very labour intensive - but worth it.

The fish came from my brother from Australia who was in NZ and went out fishing. I used a slightly adapted Nadia Lim's method for smoking rather than getting out the Weber smoker as fish has such a short smoking time.

It is absolutely a 'do again' recipe with everyone enjoying it and a few suggestions for next time.
Isabella said "less herbs".
Michael (first time smoked fish eater) suggested trying it with smoked chicken.
The toasted sour dough bread was quick to disappear!
Everyone really liked the dressing - a nice zing which 'cooked' the red onion a bit.

Ingredients

800 g	Smoked fish
1	Lebanese cucumber
1	Red onion
16	Cherry tomatoes
½ cup	Fresh parsley
½ cup	Fresh mint
½ cup	Fresh coriander
3	Pita breads
3 cloves	Garlic
¼ cup	Lemon juice
¼ cup	Extra virgin olive oil
¼ cup	Roasted almonds

Directions

1. Remove skin and bones from the smoked fish.

1. Place roughly chopped cucumber, finely sliced onion and tomatoes in a large bowl. Scatter with finely chopped parsley, fresh mint and coriander leaves.

1. Flake fish and mix through salad. 

1. Cut the pita breads in half and toast until golden, then break into bite-sized pieces and add to salad. (I used sour dough bread sprayed with oil, sprinkled with smoked garlic salt and baked in over)

1. In a small bowl, combine crushed and chopped garlic, lemon juice, salt and pepper to taste and oil. Mix through salad and scatter with chopped almonds.

  

Pumpkin yoghurt hummus

A really easy hummus which is also pretty good for you. It's '0' Weight Watchers points which is a bonus!
I increased the lemon and added salt and pepper.

Ingredients

pumpkin 200g, peeled, chopped

chickpeas, canned, rinsed, drained 1can(s) (1x400g can)

ground cumin 1 tsp

garlic 1 clove(s), crushed

99% fat-free plain yoghurt 1⁄4cup(s) (60g)

lemon juice 1 tbs

fresh coriander 2 tbs, chopped

Instructions

1. Boil, steam or microwave pumpkin for 8 minutes until tender. Drain.

1. Process pumpkin, chickpeas, cumin, garlic, yoghurt and lemon juice in a food processor until smooth. Add coriander and pulse to combine. Season with salt and pepper. Serve with vegetable sticks.

Creole Chicken & Pumpkin Salad

This meal came with a meal delivery. I was able to do the pumpkin earlier in the day which made it really quick to prepare. 
I added other salad veges.
The dressing made in the bowl coated teh salad really nicely. I used 2 lemons for the 4 servings I made.
There is a link to Creole seasoning. Really easy to make and lep in a spice jar which is finished.

Ingredients (4 servings)

1 packet peeled pumpkin

2 clove garlic

2-3 chicken breasts

2 tbs Creole spice blend

2 punnet cherry tomatoes

1 bunch coriander

2 lemons

2 tbs Dijon mustard

1/4 cup flaked almonds

2 tbs currants

mixed salad leaves

100g feta cheese

olive oil

½ tsp salt

Instructions

1. Preheat the oven to 220°C/200°C fan-forced. Cut the peeled pumpkin into 2cm chunks. Place the pumpkin on an oven tray lined with baking paper, drizzle with olive oil and season with the salt and a pinch of pepper. Toss to coat then spread in a single layer and roast for 20-25 minutes, or until tender. TIP: Cut the pumpkin to the correct size so it can cook in the allocated time!

2. While the pumpkin is roasting, finely chop the garlic (or use a garlic press). Cut the chicken breast into 2cm chunks. In a medium bowl, combine the chicken breast, garlic, Creole spice blend, a drizzle of olive oil and a pinch of pepper. Set aside.

3. Slice the cherry tomatoes in half. Finely chop the coriander. In a large bowl, combine a good squeeze of lemon juice, Dijon mustard (see ingredients list) and a drizzle of olive oil. Season with salt and pepper and set aside. TIP: Add as much or as little lemon juice as you like depending on your taste.

4. Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing occasionally, for 3-4 minutes or until golden. Transfer to a plate.

5. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken breast and cook, tossing occasionally, for 4-5 minutes or until browned and cooked through. Add the roasted pumpkin, cherry tomatoes, mixed salad leaves and currants to the dressing and toss to combine.

6. Divide the salad between bowls and top with some of the Creole chicken. Crumble over the feta and garnish with the coriander and toasted almonds.

Creole Seasoning

Ingredients

• 3 Tablespoons onion powder
• 3 Tablespoons garlic powder
• 1 ½ Tablespoons black pepper
• 1 ½ Tablespoons white pepper
• 6 Tablespoons paprika
• ½ - 1 Tablespoons cayenne pepper (adjust to suit taste buds)
• 1 1/2 Tablespoons oregano
• 1 Tablespoon dried parsley
• 1 1/2 Tablespoons dried thyme
• 1 1/2 Tablespoons dried basil

Instructions

1. Combine all the ingredients in a bowl, or Jar and stir so that all the ingredients have been fully combined
   
2. Store in any airtight container (or zip lock bag) and start adding to your proteins and
   

Pot Roasted Coconut Chicken

This was a bit of an interesting meal.
The family all liked it...I have to wonder if that was due to the sugar in the sauce?
To me the potatoes were a bit odd in it, but from an ease of making a meal perspective it becomes a make again. the chicken was really tender.
I served it with beans and I wonder if they could have gone into the sauce to cook to save another cooking dish?

I reduced the sauce on heat while the chicken rested to make it a bit thicker. I use a stick concentrate, so might add less water next time to thicken it.

Ingredients

• 2 long red chilies (around 1 tbsp of very finely minced chilli.)
• 1 tsp freshly grated ginger 
• 2 garlic cloves , crushed
• 1 tbsp coconut oil (or substitute with olive oil)
• 1/2 tsp salt
• Black pepper
• 1 cup finely chopped cilantro/coriander leaves
• 1.6kg whole chicken
• 2 cups / 500 ml chicken broth/stock 
• 1 lemongrass , white part only, bruised
• 2 kaffir lime leaves
• 400ml light coconut milk (1 can)
• 400g baby potatoes , scrubbed clean
• 1 lime
• 2 tsp coconut sugar (or substitute with brown sugar)
• 1 tbsp fish sauce

Instructions

• Preheat oven to 390F/200C.

• Finely mince ONE red chilli (~1 tbsp). Combine chilli, ginger, garlic, oil, 1/2 cup cilantro/coriander, salt and pepper in a small bowl and set aside.

• Rinse and pat the chicken dry (inside and out) with paper towels. Starting from the neck end of the chicken, use a teaspoon upside down to loosen the skin from the meat across the surface of the chicken (i.e. not the legs or wings). Just go as far as you can.

• Spoon the cilantro/mixture between the meat and the skin near neck. Use the spoon to spread it a bit, then to finish it off, use your finger/hands ON the skin to spread the mixture as far and evenly as you can. Doesn't need to be perfect! 

• Place the chicken stock/broth, kaffir lime leaves, lemongrass and the whole red chilli into a dutch oven or baking tray.

• Place the chicken in the broth, cover with a lid and roast for 45 minutes. Remove the lid, add the coconut milk and potatoes then roast for a further 30 minutes, or until juices run clear when pierced.

• Remove the chicken from the broth and cover loosely with foil to rest for 5 minutes.

• Skim excess fat off the surface of the broth

• Add the juice from the lime, sugar and fish sauce. Stir until the sugar is dissolved. Add remaining cilantro/coriander.

• Serve the chicken with the broth in a pouring jug, or cut up the chicken and serve it in the broth.

Slow Cooker Italian Turkey Meatballs

I love turkey mince as an alternative to our usual chicken mince. It is lower in fat and has more flavour. This recipe appealed because of how easy it was to make, and the potential to make part of it ahead of time.

I used a frozen cube of pesto as additional flavour. I'd use two next time.
Next time I make it I'm going to make a double batch of the meat balls and freeze half for another meal.
The cooking time for my slow cooker was about 4 hours on low. My slow cooker has the ability to sear first which saves dishes.I served the meatballs over pasta and with vegetables and lots of grated parmesan cheese.It went down well with all of the family. this one is a make again and will probably become a regular in our home.


Slow Cooker Italian Turkey MeatballsAdapted from my stove top Skinny Italian Turkey Meatball recipe.
Ingredients:

• 20 oz (1.3 lb) ground turkey breast 93% lean (I used about 700g)

• 1/4 cup whole wheat seasoned breadcrumbs

• 1/4 cup Reggiano Parmigiano cheese, grated

• 1/4 cup parsley, finely chopped

• 1 egg

• 1 large clove garlic, crushed

• 1 tsp kosher salt + fresh pepper

For the sauce:

• 1 tsp olive oil

• 4 cloves garlic, smashed

• 28 oz cans crushed tomatoes (I like Tuttorosso)

• 1 bay leaf

• salt and fresh pepper to taste

• 1/4 cup fresh chopped basil or parsley

Directions:
In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese. Using clean hands, mix all the ingredients and form small meatballs, about 1/8th cup each.

Brown meatballs in a little oil on all sides, then set aside.

In a small saute pan (or slow cooker if it sears), heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn. 

Pour crushed tomatoes into the crock pot with bay leaf. Add garlic and oil.

Drop meatballs into the sauce, cover and set crock pot to low, 4 to 6 hours. When meatballs are ready, adjust salt and pepper to taste and add fresh chopped basil or parsley.

Makes about 24 meatballs, 2 tbsp each.

Serve with ricotta, over pasta or enjoy with French bread.

Flaky Pastry Pesto Chicken

Easy, easy, easy! and quick to prepare.

I came across this on Pintrest and decided to give it a try.
I used frozen homemade pesto - much nicer than bought pesto.








I used 2 chicken breasts and after flattening them, cut them into 3 pieces. This made 3 good sized servings.
I think it needed a bit more seasoning than I added.

Ingredients

320g	sheet of all-butter puff pastry (cold)
4 x 120g	skinless chicken breasts
4 heaped tsp	green pesto
400g	ripe cherry tomatoes, on the vine
400g	green beans

Instructions

Preheat the oven to 220C/425F/gas 7. Unroll the pastry, cut it in half lengthways, then cut each half widthways into 8 equal strips. Flatten the chicken breasts by pounding with your fist until the fat ends as the same thickness as the skinny ends. Place them in a roasting tray, season with sea salt and black pepper, spread over the pesto, then lay 4 overlapping strips of pastry over each breast, tucking them under at the edges. Brush with a little olive oil. Lightly dress the tomato vines in olive oil, season and put into a second tray. Place the chicken tray on the top shelf of the oven with the tomatoes below, and cook for 20 minutes, or until the pastry is golden and the chicken is cooked through.

Meanwhile, line up the beans, trim off just the stalk ends, then cook in a pan of boiling salted water for 7 minutes, or until tender. Remove the chicken to a board with half the tomatoes, squashing the rest in a tray and discarding the vines. Drain and toss the beans, taste and season to perfection. Slice the chicken at an angle and serve on top of the beans, with the whole tomatoes.

Basil Pesto recipe

Every year I grow far too much basil. My solution is making it into pesto and freezing it in ice cube trays. We then use it for the rest of the year in pasta and other dishes. 3-4 cubes stirred through cooked pasta with some olive oil and parmesan cheese on top makes great side dish.It is even fine defrosted and served as a dip or spread (although you don't get that really vivid green that you get when it is freshly made).
This is a Jamie Oliver recipe that I use as a base for my pesto.

Basil Pesto Recipe

ingredients

• ½ a clove of garlic, chopped
• sea salt and freshly ground black pepper
• 3 good handfuls of fresh basil, leaves picked and chopped (I have bulked this up with rocket when I don't have enough basil)
• a handful of pine nuts, very lightly toasted (I have also used cashews which are really nice too)
• a good handful of freshly grated Parmesan cheese
• extra virgin olive oil
optional
• a small squeeze of lemon juice

Season to taste, then add most of the remaining cheese. Pour in some more oil and taste again. Keep adding a bit more cheese or oil until you are happy with the taste and consistency. You may like to add a squeeze of lemon juice at the end to give it a little twang, but it’s not essential. Try it with and without and see which you prefer.

Sweet cherry tomato and sausage bake

Once again, this is a recipe to use up the tomatoes growing in my summer garden. Its from Jamie Oliver and has the benefit of being able to prepare ahead and being a 'one tray bake' meal.

I added a few extra herbs and vegetables that I had in the garden...basis, fresh oregano, thyme, rosemary, bay and peppers/capscium and leeks.


I served it with baked potato - they cooked in oven at the same time and sweetcorn - the last of the season.
If you are cooking baked potatoes, put them in the oven at the same time as the tray first goes in.

Ingredients

• 2 kg lovely ripe cherry tomatoes , mixed colours if you can find them
• 2-3 Capscium chopped 
• 2-3 spring onion chopped
• 2 red onion chopped 

• 2 sprigs fresh thyme

• 2 sprigs fresh rosemary

• 2 sprigs fresh bay

• 1 tablespoon dried oregano

• 3 cloves garlic , peeled and chopped

• 12 higher-welfare Cumberland or coarse Italian pork sausages (I used some chicken and some beef)

• extra virgin olive oil

• balsamic vinegar

Method

1. Preheat the oven to 190°C
2. Get yourself an appropriately sized roasting tray, large enough to take the tomatoes in one snug-fitting layer. Put in all your tomatoes, capscium, onion and spring onion, the herb sprigs, oregano, garlic. Drizzle well with extra virgin olive oil and balsamic vinegar and season with salt and pepper. Toss together. Bake for about an hour.
3. Add the sausages are on top and pop the tray into the oven for half an hour. After this time, give it a shake and turn the sausages over. Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages.
4. Once it’s cooked, you’ll have an intense, tomatoey sauce. If it’s a little too thin, lift out the sausages and place the tray on the hob to cook it down to the consistency you like – I tend to make mine quick thick – then put the sausages back in.
5. Check the seasoning and serve either with a good-quality loaf of bread warmed through in a low oven for 10 minutes (great for mopping up the sauce!) or with mashed potato, rice or polenta, a green salad and a nice glass of wine.

Caramel Chocolate Chip Biscuits

Hello everyone, it's Isabella and this recipe just a few bars below is gonna change your world even more than sliced bread! It is my all time favourite recipe that I wish I had discovered waaaay sooner. And there a family favourite, I'm pretty sure dad would eat them for breakfast if mum let him!
So here it is

Ingredients

½ cup	Brown sugar
½ cup	Sugar
1¾ cups	Flour
1 tsp	Baking powder
150 g	Butter, melted
1	Egg, lightly whisked
1 tsp	Vanilla essence/extract
1 cup	Chocolate chips

Directions

1. Preheat oven to 180C. Place sugars, flour and baking powder in a bowl and mix well.
2. Lightly whisk the egg. Make a well in the centre and add butter, egg, vanilla and mix.
3. Lastly add chocolate chips. If your mixture is too sticky then add a little more flour. Roll small balls of dough and place on a greased or lined baking tray. Press with a fork dusted with flour.
4. Bake for 15 to 20 minutes until golden.

Laundry Detergent

I've been making this recipe for years and while you can't eat it, it's a handy one to have on this blog.

This recipe is for homemade laundry detergent that is way less toxic of harmful to the environment that what I usually use from the supermarket.

The recipe came from Wendyl Nissen's most recent book. I'm experimenting with making a variety of household cleaners in an effort to reduce the toxic chemicals we use on a daily basis. The hardest part was finding the 'feel good' soap base. By 'feel good' I mean fair-trade, natural, organic...Dr Bromner's castile soap.

Laundry Detergent

1/2 bar or 60 grams of castile or vege based or sunlight soap, grated (I used sunlight soap since I had brought it ages ago with this in mind)

1.5 litres of water

1/2 cup washing soda (supermarket in washing section)

1/4 cup borax (found at a bulk bin place on dominion Road)

1 litre of hot water

5 litres of hot water

Place soap and first quantity of water in saucepan and heat on low till soap dissolves.

Stir in washing soda and borax. Stir for a few minutes till thickened and remove from heat. (If using castile or vege based soap it won't thicken...but will over night)

Add 1 litre of hot water to a bucket, add soap mixture an stir well.

Add the other 5 litres of hot water and stir well.

When cold add 20 drops of lavender oil.

Pour into bottles.

Use about half a cup per load of washing.

Turkey cauliflower 'fried rice’

We make this recipe a lot. When I get cauliflower in my Oooby Box which I am not going to use I blitz it to 'rice' and freeze it.
I add a lot of extra veggies to this dish - whatever is in the fridge or garden.

Isabella is a big fan of this dish. She loves regular fired rice and when I first made this she said it was the best fried rice I had ever made...then I told her it was cauliflower!

It's great with turkey mince - we use this a lot, or with prawns.

Ingredients

cauliflower 800g (1 small head) broken into florets

peanut oil 1tbs

turkey breast mince 500g

red onion 1medium, finely chopped

garlic 2clove(s), crushed

fresh red chilli 1whole, finely chopped

snow peas 150g, trimmed, thinly sliced

red capsicum 1medium, finely chopped

Frozen green peas 1cup(s) (120g) thawed

Tamari, salt-reduced 2tbs

green shallot(s) 2 individual, thinly sliced

Instructions

1. Process the cauliflower in a food processor, in batches, until it resembles rice.

1. Heat half the oil in a wok over high heat. Stir-fry the turkey mince, stirring with a wooden spoon to break up any lumps, for 2-3 minutes or until golden. Transfer to a plate.

1. Heat the remaining oil in the wok over high heat. Stir-fry the onion for 2 minutes or until golden. Add the garlic and chilli and stir-fry for 30 seconds or until fragrant. Add the cauliflower, snow peas, capsicum and peas and stir-fry for 3-4 minutes or until heated through.

1. Return the turkey to the wok. Add the tamari and stir-fry until heated through. Divide among serving plates and top with the shallot to serve.