Gordan Ramsay's Broccoli Soup

This is by the far the most easiest soup I've ever made! Yummy and super healthy- it's also a great way to get some greens into your diet

Ingredients

2 medium broccoli
1.5L water
1 tablespoon salt
olive oil

Method

1. Bring water to a boil in a large sauce pan. Add salt. Add broccoli and boil rapidly for 4 minutes. Your broccoli is ready when you can piece it with little or no effort.
2. Remove broccoli using a slotted spoon and put into a blender. Pour the broccoli water to fill the blender half way. Add a pinch (or more) of salt. Use several pulses on your blender to break the broccoli up and then puree for several seconds.
3. Pour soup into a bowl. Drizzle lightly with olive oil and serve at once!

Green Beans Stir Fried with Oyster Mushroom & Garlic

Recipe by Luke Nguyen

Ingredients

1 tablespoon vegetable oil
2 garlic cloves, thinly sliced
200g green beans, cut into 5cm lengths
100g oyster mushrooms, torn in half
2 teaspoons light soy sauce
1 tablespoon oyster sauce
2 teaspoons sugar
1 teaspoon sesame oil
½ teaspoon freshly ground pepper
Coriander sprigs, to garnish

Method

Place a large frying pan or wok over high heat. 
Add the vegetable oil and fry the garlic until fragrant. 
Add the green beans and stir fry for 2 minutes, the add the oyster mushrooms, soy sauce, oyster sauce, sugar, sesame oil and pepper. 
Toss for a further minute, then transfer to a plate. 
Garnish with coriander and serve immediately

Pearl Barley & Smoked Paprika Minestrone Soup

Warm, hearty and healthy soup

Recipe adapted from taste.com.au, April 2014

Ingredients

1 tablespoon olive oil
1 brown onion, diced into 1cm cubes
1 carrot, diced into 1cm cubes
1 zucchini, diced into 1cm cubes
2 garlic cloves, crushed
2 teaspoons smoked paprika
2x400g cans diced tomatoes
1.5L-2L vegetable stock
⅓ cup pearl barley
400g can barlotti beans, rinsed, drained
½ bunch kale, shredded
flat leaf parsley leaves, roughly chopped, to serve

Method

1. Heat oil in a large saucepan over high heat. Add onion, carrot, zucchini and garlic. Cook stirring for 5 minutes or until onion softens.
2. Add paprika and stir to combine. Add tomatoes, stock and barley. Bring to the boil. Reduce heat to medium-low. Cook, stirring occasionally for 30 minutes or until barley is tender. Add beans and kale. Stir until kale wilts. Taste and season with salt and pepper.
3. Divide soup among serving bowls. Sprinkle with parsley to serve. 

Avocado and Vegetable Rice Paper Rolls

Recipe adapted from Super Food Ideas, November 2009 issues, page 71

Ingredients

8 rice paper wrappers
½ cup shredded iceberg lettuce
1 small carrot, peeled grated
1 medium Lebanese cucumber, cut into strips
1 medium avocado, peeled, cut into strips
Sweet chilli sauce, to serve

Method

1. Pour hot water into a heatproof bowl until half full. Dip 1 rice paper wrapper in water. Place on a flat surface. Stand for 20 to 30 seconds or until soft enough to roll without splitting.
2. Place one-eighth of lettuce along 1 edge of 1 wrapper. Top with one-eighth each of carrot, cucumber and avocado. Fold in ends. Roll up firmly to enclose filling. Cover with a damp tea towel to prevent roll drying out. Repeat with remaining wrappers, lettuce, carrot, cucumber and avocado. Serve with sweet chilli sauce.

Notes & Tips

Replace water if it gets too cold to soften wrappers.

For variation you can add the following:

Smoked salmon, Teriyaki chicken, vermicelli rice noodles, mint, perilla leaves, beansprouts

Jamie Oliver's 15 Minute Meals Keralan Veggie Curry with Poppadoms, Rice & Minty Yoghurt

Today is day 2 of the Jamie Oliver challenge.

I was really tired after work today so I was looking forward to not having to spend a lot of time in the kitchen and instead more time putting my feet up and relaxing. This recipe however, took me more than 15 minutes to make and there was a quite a bit of work involved. I felt even more exhausted after cooking tonight's dinner but, I have to say that the work was all worth it since this curry tastes absolutely sensational. Hubby didn't even notice there was no meat in it! I'll definitely be making this again.

Recipe from Jamie's 15 Minute Meals, page 228

Serves 4, 725 Calories

Ingredients

Curry
½ a cauliflower
2 tablespoon grapeseed oil
1 heaped teaspoon black mustard seeds
1 heaped teaspoon fenugreek seeds
1 heaped teaspoon tumeric
1 small handful of dried curry leaves
1 thumb-sized piece of ginger
2 cloves of garlic
6 spring onions
1 fresh red chilli
1 large bunch of fresh coriander
2 ripe tomatoes
1x 400g tin of light coconut milk
1x 400g tin of chickpeas
1 x 225g tin of pineapple chunks in juice
1 lemon

Rice
1 mug (300g) of 10-minute wholegrain or basmati rice
10 cloves
½ a lemon

To serve
4 uncooked poppadoms
½ a bunch of fresh mint
3 tablespoon fat-free natural yoghurt
½ a lemon

* Ingredients out *Kettle boiled *Griddle pan, high heat *Medium lidded pan, medium heat *Large casserole pan, low heat * Food processor (bowl blade)

Method

Remove the outer leaves from the cauliflower, then slice it 1cm thick and put it on the griddle pan, turning when lightly charred. Put 1 mug of rice and 2 mugs of boiling water into the medium pan with the cloves, lemon half and a pinch of salt, and put the lid on. Pour the oil into the casserole pan, then quickly stir in the mustard and fenugreek seeds, turmeric and curry leaves.

Pulse the peeled ginger and garlic, trimmed spring onions, chilli and coriander stalks in the processor until fine, then stir into the casserole pan. Roughly chop and add the tomatoes. Pour the coconut milk, add the drained chickpeas, then tip in the pineapple chunks and their juices. Add the griddled cauliflower, cover, turn the heat up to high and bring to the boil.

Put the uncooked poppadoms into the microwave (800W) for a minute or two to puff up. Tear off the top leafy half of the mint and bash to a paste in a pestle and mortar. Stir in the yoghurt, add a good squeeze of lemon juice and season with salt and pepper. Squeeze the juice of the remaining lemon into the curry and season to taste. Tear over the coriander leaves and serve with the rice and poppadoms.

Taj Indian Masala

North & South Indian Thali $13.90

I have wanted to visit this place for a while since every time I walk past the restaurant I can see many Indians eating inside- makes me think- this place must be authentic!

I finally got the chance when Hubby and I stopped by this place after watching a movie. We were on our way back to the car when we spotted the restaurant was still open so we decided to venture in and try the thali. We ordered one North Indian and one South Indian thali- this was a great way to try all their different curries, condiments/sauces and breads. I loved the variety that was presented to us as well as the quality & quantity of food. I found it all very delicious and quite spicy! I'd love to try the other dishes on their menu if I'm in the area again.

Located in Parramatta Westfields, this small takeaway restaurant is opposite Coles supermarket.

Egg & Onion Stir Fry

Growing up, this was one of my favourite dishes that I would love to eat. It's very home-style and makes a great side dish.

Ingredients

5 eggs
2 tablespoons water
1 teaspoon sugar
pinch of salt
1 tablespoon oil
1 onion, sliced half moon
spring onions, chopped (optional)

Method

1. Whisk eggs, water, sugar and salt together in a bowl then set aside.
2. Heat the oil in a fry pan over medium-high heat.
3. Add onions and fry until soft and translucent
4. Add egg mixture, cook for a few minutes then turn off the heat to allow residual heat to cook through the eggs. Garnish with spring onions

Sweet Potato & Caramelised Onion Quiche

Recipe adapted from Australian Good Taste Magazine, August 2005 issue, page 59

Ingredients

1 tablespoon olive oil
1 large brown onion, halved, thinly sliced
2 teaspoons brown sugar
2 teaspoons wholegrain mustard
280g orange sweet potato (kumara), peeled, cut into 2cm pieces
1 sheet (27 x 27cm) ready-rolled frozen quiche shortcrust pastry, just thawed
185ml (3/4 cup) thickened cream
3 eggs, lightly whisked
2 tablespoons finely shredded fresh basil (or basil paste)

Method

1. Line a round 22cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Use a fork to prick the base. Place in the fridge for 15 minutes to rest.  
2. Meanwhile, preheat oven to 200°C. Heat the oil in a non-stick frying pan over medium heat. Add the onion and cook, stirring occasionally, for 15 minutes or until soft and golden. Add the sugar and cook, stirring, for 2 minutes or until onion caramelises. Add the mustard and stir to combine. Remove from heat.
3. Cook the sweet potato in a medium saucepan of boiling water for 5 minutes or until tender. Drain well. 
4. After pastry has rested, cover the pastry base with non-stick baking paper and fill with pastry weights, rice or dried beans. Place tin on hot baking tray in oven. Bake in preheated oven for 15 minutes. Remove paper and weights, rice or beans. Bake for a further 10 minutes or until golden. Remove from oven. Reduce oven temperature to 180°C. 
5. Cover pastry base with caramelised onion and top with sweet potato. Whisk together the cream, egg and basil in a jug. Pour into pastry base. Bake in oven for 40 minutes or until golden and set. Serve with, mixed green salad leaves or coleslaw.

Notes & Tips

To freeze (for up to 3 months): Set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 1 hour to cool completely. Label, date and freeze.
To thaw: Place in fridge for 12 hours.
To reheat: Preheat oven to 180°C. Remove plastic wrap. Bake in preheated oven for 40 minutes or until warm.

If you don't have any pie weights, not to worry! You can freeze the pastry in the tin for 15minutes instead of chilling it in the fridge since freezing pastry in the tin removes the need for 'blind baking' with baking paper and weights 

Tropical Fruit Salad

Just the other day, hubby and I had a real craving for fruit so we headed to our local fruit shop, picked up a stack of fresh fruits and made ourselves a refreshing fruit salad. All in all, we included 10 different types of fruit in this salad! See if you can spot them all!

The possibilities for fruit salad recipes are endless as you can use any combination of fruits. One of the best things about warmer weather is that many tropical fruits are more readily available, so mix and match to whatever suits your palette.

Ingredients

½ pineapple, peeled, chopped
800g seedless watermelon, chopped
½ honeydew, peeled, chopped
2 mangoes, peeled, chopped
2 oranges, peeled, chopped
3 kiwifruit, peeled, chopped
3 nectarines, halved, stone removed, cut into wedges
250g strawberries, hulled, quartered
x2 punnet blueberries
200g blackberries
200g raspberries

Method

Toss all the ingredients together in a large bowl. Serve chilled

Notes & Tips

When making a fruit salad use fruits that are in season
Fruit salad is best eaten the day it's made otherwise it will become soggy and the fruit will lose its sweetness.

Bircher Muesli with blueberries

This is a great portable breakfast when you are on the go. Simply place the first 3 ingredinets into a cup with a lid, give it a bit of a mix, leave overnight in the fridge and when you're just about to leave home, add a handful of blueberries. Voila! Breakfast is served :)

Ingredients

½ cup rolled oats
½ cup apple juice
½ cup low-fat natural yoghurt (honey flavoured)
¼ cup fresh blueberries

Method

1. Place the oats, juice and yoghurt in a medium bowl and stir to combine. Cover with plastic wrap and refrigerate overnight.
2. Serve the bircher muesli topped with blueberries when ready to eat

Notes & Tips

Be sure to use traditional rolled oats and not instant oats as instant oats are more processed and not as filling.

Char-grilled Vegetable Pizzettes

Recipe adapted from Recipes +, August 2011 issue, page 73

Serves 4

Ingredients

500g packet (4) Turkish rolls
125g store bought chunky basil dip
450g char-grilled mixed vegetables, drained, chopped
¾ cup grated cheese
30g baby rocket

Method

1. Preheat an oven-grill to high. Cut rolls in half horizontally. Place on a baking tray. Grill both sides until golden. Cool slightly.
2. Spread cut side of rolls with basil dip; top with vegies and cheese. Grill for 2-3 minutes or until cheese has melted. Season. Serve topped with rocket.

Easy Beans

Budget friendly, healthy and tasty baked bean dish that is easy to make as a mid-week meal.

Serves 2

Ingredients

1 tbsp olive oil
1 small brown onion, finely chopped
1 carrot, finely diced
250ml (1 cup) passata (tomato pasta sauce)
125ml (½ cup) water
1 tbs golden syrup
1 tsp sweet paprika
1/8 tsp cayenne pepper (optional)
400g can cannellini beans, drained
2 tbs chopped fresh continental parsley

Method

1. Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally until the onion is soft. Add the carrot and cook for a further 5 minutes.
2. Add passata, water, golden syrup, paprika and cayenne pepper to the pan and stir until well combined. Simmer, stirring occasionally, for 5 minutes or until the mixture thickens.
3. Add cannellini beans. Turn off the heat and allow the residual heat to cook the beans. Stir in parsley. Season with salt and pepper. Serve on buttered toast or with garlic bread.

Mock Vegetarian Meat Stir Fry in Bean Sauce

This recipe is keeping in the tradition of strict (Buddhist) vegetarians of not using onion, shallots, garlic or ginger, however if you're not strict with your food practices, feel free to add it into the recipe.

Ingredients

300g mock vegetarian meat pieces
1 small green capsicum, cut into 2.5cm pieces
1 small red capsicum, cut into 2.5cm pieces
1 long red chilli, chopped
1 small eggplant
100g mushroom, sliced
Thai basil a few sprigs
2 tsp lemongrass
4 tbsp of oil
2 tsp sesame oil
100ml of water
1 tsp of corn flour mixed with 2 tbsp of water
vegetable oil

For the stir-fry seasoning sauce:

2 tbsp crushed/ground yellow bean sauce
2 tsp of light soy sauce
1 tsp of dark soy sauce
1 tsp of sugar
1 tsp of Shaoxing wine/Chinese rice wine

Method

1. Mix together all the stir fry seasoning sauce ingredients in a small jug and set aside.
2. Heat up some oil in a wok over medium heat and pan fry eggplant, set aside on paper lined plates.
3. Heat up some more oil in a wok and stir-fry lemon grass and chilli at low heat until fragrant and aromatic.
4. Add in mock meat pieces, capsicum, eggplant, mushroom and stir-fry at high heat for 30 seconds.
5. Add in water and cover wok with tight lid for 30 seconds at high heat.
6. Add in stir fry seasoning sauce and Thai basil leaves. Stir fry for a further 30 seconds then serve with rice

Mushroom & Tomato Frittata

Frittatas are great. They're easy to make and with your own imagination, can be packed full of most staples or leftovers in your pantry and fridge. You can substitute the ingredients in this recipe with whatever you have on hand, use garlic butter instead of butter, substitute parsley with baby spinach or other herbs, add parmesan instead of cheddar etc. Whatever suits you and your family!

Ingredients

30g unsalted butter
200g Swiss brown mushrooms, sliced
2-3 vine ripened tomatoes, cut into wedges
6 eggs
50g cheddar cheese, coarsely grated
½ cup flat-leaf parsley leaves

Method

1. Preheat the grill to high.  
2. Melt 20g of the butter in a non-stick frypan over medium heat. Add the sliced mushrooms and tomato wedges, and cook, stirring, for 3-4 minutes until tomato is just softened. 
3. Lightly beat eggs with 1½ tablespoon water in a large bowl. Stir in cheese and parsley. Season with salt and pepper. 
4. Melt remaining butter in the frypan over medium-low heat. Add the egg mixture, stir briefly, then cook for 5-6 minutes until golden underneath and nearly set. Place pan under hot grill for 3-4 minutes or until just set and top is golden. Slide onto a board, cut in half.

Notes & Tips

Serve frittata with salad leaves

Caesar Salad

I went to a friend's baby shower today and was asked to bring along a salad so I decided to make a Caesar salad as it's fairly simple to throw together and well liked amongst most people. You can also add chicken pieces to this salad to turn it into a chicken caesar salad. For my chicken caesar salad recipe, click here.

Ingredients

2 eggs, hard boiled, cut into slices

8 bacon rashers, rind removed, cut crossways into thin strips
a handful of croutons
2 baby cos lettuce, leaves washed, dried and coarsely chopped
300ml Caesar salad dressing

40g Parmesan cheese, shaved 

Method

1. Heat a non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 5 minutes or until crisp.
2. Arrange the lettuce, eggs and croutons on a serving platter. Drizzle with the Caesar salad dressing and sprinkle with bacon and shaved Parmesan cheese. Serve immediately.

Notes & Tips

Use a salad spinner to get rid of excess water from your salad leaves

Pumpkin & Red Lentil Soup

 Recipe from Delicious Vegetarian Food, page 67

Ingredients

1 tablespoon olive oil
1 long red chilli, seeded and chopped
1 onion, finely chopped
500g butternut pumpkin, chopped
350g orange sweet potato, chopped
1 litre vegetable or chicken stock
½ cup red lentils
1 tablespoon tahini

Method

1. Heat the oil in a large saucepan over medium heat, add the chilli and onion and cook for 2-3 minutes, or until the onion is soft. Reduce the heat to low, add the pumpkin and sweet potato and cook, covered, for 8 minutes, stirring occasionally.
2. Increase the heat to high, add the stock and bring to the boil. Reduce the heat to low, and simmer, covered, for 10 minutes. Add the lentils and cook, covered, for 7 minutes, or until tender.
3. Blend the soup in batches in a blender, food processor or by using a stick blender. Add the tahini and blend until smooth. Return to the saucepan and gently heat until warmed through. Garnish with chilli and serve with bread.

Notes & Tips

The soup can be made up to a day ahead. Keep covered with plastic wrap in the refrigerator and reheat in a saucepan or in the microwave.

Wasabi Mashed Potatoes

I love wasabi and I love mashed potatoes, so what the heck, why not combine the two?

Serves 4 as a side dish

Ingredients

700g potatoes, quartered
2 tablespoons butter
6 tablespoons milk
1 teaspoon – 1 tablespoon wasabi paste (adjust to your taste)
1 stalk green onion, thinly sliced
1 tablespoon soy sauce

Method

1. Place the potatoes in a pot and cover with cold water. 
2. Bring the pot to a boil and cook for 15-20 minutes, or until the potatoes are cooked through. To check, pierce a potato with a paring knife. If the knife slides easily in and out, the potatoes are done. 
3. Drain and return the potatoes to the pot. 
4. Smash the potatoes with a fork or potato masher. 
5. Add the butter, milk and wasabi paste.
6. Mix to incorporate but don’t mix over-mix otherwise they’ll be pasty. 
7. Portion out the potatoes on plates, throw on some green onions and a dribble of soy sauce. Voila!

Mushroom Tacos

I'm trying to reduce my meat consumption by eating vegetarian once a week and getting on board with Meatless Monday. Benefits of going meatless once a week include reducing your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.

Initially, I thought it'd be hard to not have meat as part of a meal and feel satisfied/filled but surprisingly it hasn't been too difficult, even hubby doesn't mind the odd vegetarian meal!

Recipe adapted from Recipes +, June 2008 edition, page 68

Ingredients

1 tablespoon cooking oil
400g button mushrooms, sliced
6 green onions, thinly sliced
2 cloves garlic, crushed
1 small red capsicum, diced
375g jar mild or medium heat chunky tomato salsa
300g can kidney beans, drained
⅓ cup chopped coriander
1 pkt taco seasoning
8 taco shells, warmed, to serve
1 cup shredded lettuce
1 medium tomato, diced
⅓ cup sour cream
⅓ cup shredded tasty cheese
Guacamole, to serve

Method

1. Heat oil in a large, non-stick frying pan over moderate heat. Cook and stir mushrooms for 3 minutes or until tender. Add onions, garlic and capsicum. Cook and stir for 4 minutes or until onions are soft. Reduce heat; stir in salsa and beans. Simmer for 5 minutes. Remove pan from heat. Stir in coriander.
2. To serve, fill taco shells with mushroom mixture. Garnish with lettuce, tomato, sour cream, cheese and guacamole.

Sweet Corn and Bean Enchiladas

Serves 4

Ingredients 

12 enchilada tortillas
1 tablespoon olive oil
1 small red onion, chopped
1 red capsicum, diced
1 zucchini, grated
1 teaspoon chilli powder
½ teaspoon paprika powder
1 large tomato, diced
310g can corn kernels, drained
400g can red kidney beans, rinsed, drained
200g jar taco sauce
¾ cup grated tasty cheese
Sour cream, to serve
Guacamole, to serve

Method

Preheat oven to 180°C. Wrap tortillas in foil. Warm in oven for 10 minutes.

Meanwhile, heat oil in a frying pan over medium heat. Add onion, capsicum and zucchini. Cook for 3 minutes. Add chilli powder and cook, stirring, for a further 2 minutes. 

Add tomato and cook, stirring, for 2 to 3 minutes or until soft. Add corn, beans and salt and pepper. Remove from heat and stir to combine. 

Grease a large baking dish. Place 1/4 cup filling on 1 warm tortilla (keep remainder wrapped in foil as you work). Roll up. Place, seam side down, in baking dish. Repeat with remaining tortillas and filling. 

Spoon taco sauce over tortillas. 

Sprinkle with cheese. Bake for 10 to 15 minutes or until cheese melts. Serve immediately with sour cream and guacamole.

Roasted Vegetable Ravioli with Bocconcini and Basil

This is a very simple and easy to put together mid week pasta meal

Adapted from the Latina Deliciously Fresh Recipe Book, page36

Ingredients

625g pack Latina® Fresh Slow Roasted Vegetable Ravioli
250g punnet cherry tomatoes, cut in half
1 tub bocconcini, torn
1 cup fresh basil leaves
2-3 tablespoon extra virgin olive oil
Freshly cracked pepper, for serving

Method

1. Halve the tomatoes horizontally and place, skin-side down, on a baking tray. Sprinkle with a teaspoon of sugar and 1 tbsp olive oil over the top. Season with salt and pepper and roast in the oven for 30 minutes in a preheated oven (180C) or until softened and lightly charred.
2. Add ravioli to large saucepan of boiling salted water. Return to the boil and cook for 5 minutes. Drain and cool slightly.
3. Gently combine cooked pasta, tomatoes, bocconcini and basil in a large bowl.
4. Place pasta on a serving platter or serving plates, drizzle with oil and sprinkle with pepper.