Fettucine Carbonara

Delicious and rich, this pasta dish makes the ultimate occasional indulgence.  I say this as it is definitely something that you wouldn't have too often for two reasons.

The first being that the flavours are so decadent and mourish that it is hard to stop at one bowl full even if you have eaten enough.

The second is that it isn't the best dish to cook if you are on a diet.  I do try and lighten up a lot of the recipes that I cook but some you just have to keep it basic and stick to the original recipes.  (However saying this I have made this one gluten free by swapping out the pasta).

My kids adore this dish - it is definitely a comfort meal and it's one that I go to as it is very quick and easy to prepare, cook and serve.

Fettucine Carbonara

Serves: 4

400 grams gluten free fettucine, or pasta of your choice

1 tablespoons olive oil

250 grams pancetta or bacon, cut into strips

1 large brown onion, finely chopped

3 garlic cloves, crushed

300 ml pure cream

3 eggs

1 cup finely grated parmesan, plus extra to serve

1/3 cup chopped continental parsley

Boil a large saucepan full of water and cook pasta following packet directions until al dente. Drain well.

Meanwhile, heat the oil in a large frying pan over medium heat. 

Add pancetta and onion. Cook for 8 minutes or until pancetta is golden. 

Add the garlic and cook for a further 2 minutes.

Whisk cream and eggs in a bowl. Stir in parmesan and season with salt and pepper. 

Add pancetta mixture and cream mixture to hot pasta and toss to combine. 

Stir through parsley and serve immediately sprinkled with extra parmesan.

(Click here for a printable version of this recipe)

Chicken Parmesan Casserole

It's no secret in our circle of family and friends that both my kids (and even my son's girlfriend) are massive fans of Chicken Parmigiana - every time that we go out for dinner to a bistro it's almost instant when I ask have you decided what you want for dinner the instant reply (unless something really catches their eye) is Chicken Parmigiana, Chips and Salad.  

I am going to be totally honest here - I am not a fan of Chicken Parmigiana!  Yep!  I find the deep fried crumbed chicken fillet at times greasy along with the generally rather large amount of melted cheese on top too much for me.. too much grease on some occasions.  Sadly I just don't get the phenomena!! And I sasy phenomena as it seems to be people's most go to dish when they are out for dinner.

So with this in mind, I came across an American recipe for Chicken Parmesan Casserole.  After a little more reading I actually found many different versions of the same casserole (as we do with most American recipes depending on with US State you live in).  Many different versions from whether the tomato sauce is on the top or the bottom, whether you crumb the chicken and fry it beforehand or whether you use croutons in the topping..... so in my quest to please the family I morphed a few recipes together and came up with "my" version (like Jo has never done that before - I can see my family rolling their eyes in the back of their heads LOL).

I have to say that this dish is absolutely amazing.  For a start it was very easy to prepare not to mention cook.  I am not overly fussed with plain tomato passata so I add the element of making a quick tomato sauce to top the chicken fillets with.  If you want to use a jar or two of plain or herbed passata or pasta sauce please go right ahead. That will only make this recipe even easier.

Yes it was cheesy - the gooey mozzeralla layer laced with fresh basil was soft and comforting.  I know the cheese is a major component to the parmigiana.  And for those who do like the crumbs, they are not omitted completely.  Panko breadcrumbs mixed with Parmesan cheese and parsley make a beautiful crunchy topping - completing the dish perfectly.  

Even though I did not serve with the traditional hot chips - I served it with Oregano and Chilli Crispy Potatoes and salad, I do have to say this dish was a hit at the House of Murray and I am sure that it will be when served at yours also.  You may just want to double the recipe - just like I did!

Chicken Parmesan Casserole

Serves 4

cooking spray

1 onion, finely diced

1 bottle tomato passata 660 gram

1 can diced tomatoes 440 gram

freshly ground black pepper

2 tablespoons olive oil

2 teaspoons crushed garlic

1 teaspoon crushed chilli flakes

4 skinless chicken breast fillets, visible fat removed

salt

ground white pepper

1 cup grated mozzarella

20 grams fresh basil leaves, chopped

1 1/2 cups panko breadcrumbs

1 cup grated Parmesan cheeses

1 tablespoon dried parsley flakes

Spray a small saucepan with cooking spray and heat over low heat.  Add onion and cook, stirring, until softened.  Add passata and tomatoes.  Season with black pepper.  Simmer until thickened and liquid has slightly reduced, stirring occasionally.

Preheat oven to 180 degrees Celsius.

Spray a large casserole dish with cooking spray.  Place olive oil, garlic and chilli flakes in casserole dish and stir to combine.  Ensure this is spread around the surface of the dish.  Place chicken breast fillets in a single layer in the dish.  Season with salt and pepper.

Evenly spread the tomato mixture over the chicken fillets.

Top with mozzarella cheese.  Sprinkle basil over mozzarella.

In a bowl combine the panko breadcrumbs, Parmesan cheese and parsley.  Spread evenly over the mozzarella.

Bake in oven for 1 hour or until chicken is cooked through.

Serve immediately.

(Click here for a printable version of this recipe)

Cottage Pie with Cauliflower Parmesan Mash

With our long weekend finishing yesterday - sadly it was back to work for me. Noel on the other hand had another day off with him taking one of his RDO's (Rostered Day Off). I have to officially say that I hate, absolutely HATE, going to work when he is lying in bed and I have to leave, a quick kiss goodbye then it's out the door.

As most of you know, I am an avid menu planner - avid I say - control freak Noel would say. But working full time (both of us) it's been a necessity for the past 20 odd year especially with having the two kids. I sit down normally on a Thursday evening and plan both the menu for the next week along with the shopping list.  I write the cookbook and page number next to the meal so realistically I remember where the recipe to follow is so we are super organised when it comes to cooking dinners nightly.

Needless to say, today Cottage Pie with Cauliflower Parmesan Mash was on the menu along with a committee meeting for the local Junior Football Club that we are involved in - meaning a HUGE evening of kitchen work and then the meeting. 

 

Thankfully, Mr Murray stepped up to the mark and made the Cottage Pie for tonight's dinner.  OMG the relief and the appreciation..... 

 

This cottage pie was a quite different to my normal gravy based minced and vegetable combination.  The meat mixture was of a tomato base but still jam packed with vegetables which I love - "sneaky vegies" are my favourite vegetables.  Now the topping.... where do I start.  I thought it was brilliant - not stodgy and heavy like a normal full potato mash.  The cauliflower made it so light and the was no overpowering cauliflower flavour. 

 

Cottage Pie with Cauliflower Parmesan Mash

(Recipe sourced from Weight Watchers Double-Up Dinners)

 

Serves: 8 (4 if freezing half)

ProPoints: 8

 

1 tablespoon olive oil

2 onions, finely chopped

2 carrots, finely chopped

4 garlic cloves, crushed

2 teaspoons smoked paprika

1 kilogram lean pork and veal mince

2 tablespoons plain flour

1/2 cup tomato paste

2 cups chicken stock

2 teaspoons red wine vinegar

2 tablespoons Worcestershire sauce

600 grams potatoes, chopped

1/2 large cauliflower, chopped

2 tablespoons chopped fresh chives, plus extra to garnish

salt

freshly ground black pepper

1/4 cup finely grated fresh parmesan cheese

 

Heat oil in a large saucepan over medium-high heat.  Cook onion, carrot and celery, stirring, for 5 minutes or until softened.  Add garlic and paprika.  Cook, stirring, for 1 minute or until fragrant.

 

Add mince and cook, stirring to break up lumps, for 5 minutes or until browned.  Add flour and cook, stirring, for 1 minute.  Add paste, stock, vinegar and Worcestershire sauce and bring to the boil.  Reduce heat and simmer, uncovered, for 20 minutes or until thickened.

 

Meanwhile, preheat oven to 180 degrees Celsius.

 

Boil, steam or microwave potatoes and cauliflower until just tender.  Drain.  Mash in a large bowl with chives until smooth.  Season with salt and pepper.  Cover and keep warm.

 

Lightly spray two 1.25 litre capacity ovenproof dishes with oil.  Divide mince mixture between prepared dishes.

 

Top with mash and sprinkle with parmesan cheese.  Bake for 20 minutes or until golden.  Serve sprinkled with extra chives.

 

If freezing do not bake.  Cool and wrap dish in a double layer of plastic wrap.  Wrap in foil.  Freeze for up to 2 months.  Defrost in fridge overnight and bake as per recipe above. 

 

 

(Click here for a printable version of this recipe)

 

Crunchy Parmesan and Chive Baked Fish Fillets

Happy New Year to you all I hope that you have an enjoyable and safe one.  Best wishes to you and your families for 2013.

I don't make New Years' Resolution but one thing I have promised myself is that I cook more new recipes and definitely blog more! LOL it's like there is a void in me when I leave it too long in between posts especially when the subject is food.  I actually get excited when I sit down to post as I know that I am not only sharing a meal with you all but that you actually get pleasure out of reading all about it... I guess that's why we are called "Foodies", right?

So here goes my first A Dash Of Flavour blog post for 2013...

With the weather being seriously hot here in Melbourne these last few days cooking up feasts in the kitchen has be not really an option and I am sure that many barbecues around the State have been working in overdrive... ours has!  From the simple sausage in bread to tonight's feast I am surprised we haven't ran out of cooking gas yet.

This Crunchy Parmesan and Chive Baked Fish Fillets was very easy to prepare not to mention quite quick to cook.  Although the recipe cooks it in the oven we had no problems cooking in on the bbq with the hood closed.  The topping was crunchy and had a definite cheesy onion flavour from the seasoning.  The fillets we used were quite thick so once cooked they were tender and juicy while still remaining intact and holding the shape.

A definite winner for kids young and old......

Crunchy Parmesan and Chive Baked Fish Fillets

(recipe adapted from WW 1 Recipe 3 Ways Cookbook)

Serves: 4

ProPoints per serve: 9

4 x 200 gram firm white fish fillets 

3/4 cup (45 grams) Panko breadcrumbs

2 tablespoons finely grated Parmesan cheese

2 tablespoons finely chopped fresh chives

1 tablespoon Weight Watchers Canola Spread, melted

salt

freshly ground black pepper

2 Lebanese cucumbers, deseeded and finely sliced

3 Roma tomatoes, deseeded, coarsely chopped

1 red onion, thinly sliced

1/3 cup pitted kalamata olives

2 tablespoons lemon juice

1 tablespoon olive oil

1 garlic clove, crushed

2 teaspoons finely chopped fresh oregano leaves
1 tablespoon water

lemon wedges to serve

Preheat oven to 200 degrees Celsius or 180 degrees Celsius fan forced.  Line a baking tray with baking paper and place fish on prepared tray.  

Combine breadcrumbs, Parmesan, chives and spread in a medium bowl.  Season with salt and freshly ground black pepper.  Press breadcrumb mixture onto fish.  Lightly spray with cooking spray.  Bake for 12 - 15 minutes or until fish is cooked through and topping is golden and crisp.

Meanwhile combine cucumber, tomatoes, onion and olives in a large bowl.  Toss gently to combine.  Whisk juice, oil, garlic, oregano and water in a small bowl or jug.  Add dressing to salad and toss gently to combine. 

Serve fish with salad and lemon wedges.

(Click here for a printable version of this recipe)

Ham and Zucchini Carbonara

Back into the swing of menu planning this week as I am back on my weight loss journey now that the silly season is officially over with the end being marked by my birthday on Saturday and the fact that I am also armed with a new cookbook, Weight Watchers Cook Simple, I decided we had to try this pasta dish which looked delish just looking at the picture.

My kids both adore pasta carbonara so I was interested to see how they would like the change of ingredients with using ham and zucchini as the base flavours. I have to say that like with normal Carbonara this recipe was very easy to make and very quick to cook, with the whole dish on the table in under 30 minutes.

I didn't find it neither as cheesy or as eggy as a normal carbonara but saying this the dish itself did have a really nice flavour and I really enjoyed the hint of nutmeg. The serving sizes are large and very filling. Overall it is a weeknight winner in our house.

Ham and Zucchini Carbonara
(recipe sourced from WW Cook Simple)

Serves: 4
ProPoints per serve: 10

250 grams spaghetti
2 teaspoons olive oil
1 small brown onion, finely chopped
2 garlic cloves, crushed
2 medium zucchini, coarsely grated
150 grams sliced lean leg ham, fat trimmed, cut into thin strips
1 teaspoon cornflour
1 tablespoon cold water
1 cup evaporated skim milk
1 egg
25 grams finely grated parmesan cheese

salt

freshly ground black pepper
pinch of nutmeg

Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain and return to the pan.

Meanwhile, heat oil in a large non stick frying pan over medium heat. Cook onion, stirring occasionally, for 5 minutes or until softenend. Add garlic and zucchini and cook, stirring, for 3 minutes or until zucchini is just tender. Add ham and stir to combine.

Combine cornflour and water in a small bowl. Whisk milk, egg and parmesan in a medium jug. Add egg mixture and cornflour mixture to pan and bring to the boil. Reduce heat to low and simmer, uncovered, for 2 - 3 minutes or sauce slightly thickens.

Add zucchini mixture to pasta. Season with salt, pepper and nutmeg. Toss to combine. Serve.


As I mentioned I recently had a birthday - infact it was my 40th birthday and I only wanted one thing as a gift and that was a Canon Digital Camera. I set up a donation envelope system with my invitations and once my party was over I counted the money to find that I had enough money to buy the camera of my dreams - only problem was that the camera of my dreams was sold out so I had to settle for the next model up.... damn shame that.

Needless to say that I am now the very happy owner of a Canon EOS 60D complete with twin lenses!!


Now I am praying that photos of my food dishes will look much better now than using my small point and shoot that I have owned for years. I am pretty sure they will - please let me know what you think.

(click here for a printable version of this recipe)

Spinach, Thyme and Parmesan Muffins

I love trying new recipes especially when they are recommended by a fellow Weight Watcher on our Food Forum on the Weight Watchers website. And with not much planned this afternoon the temptation of baking had already entered my head.

I am not a sweet tooth so when I saw the recipe for a savoury muffin I had to try it. Especially with it containing my favourite ingredient, spinach. The original recipe didn't call for any herbs but I fancied added some to give some more flavour. Thyme was a brilliant addition but I would imagine any herb would work well whether it be oregano, basil or even rosemary.

These are freezable and will make a nice partner with a bowl of low point soup for lunch.

Spinach, Thyme and Parmesan Muffins

(recipe adapted from Weight Watchers Australia website)

Serves: 12

ProPoints per serve: 4
200 grams baby spinach
cooking spray
250 grams plain white flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon caster sugar
25 grams grated parmesan cheese
1 whole whole egg
1 cup skim milk
1/3 cup vegetable oil
1 teaspoon dried thyme

Preheat the oven to 190 degrees Celsius.

Put spinach in a large bowl, cover with plastic wrap and microwave for 2 - 3 minutes or until wilted. Allow to cool and press out the excess water from the cooked spinach with your hands or use the back of a spoon. Chop roughly.

Grease a 12-hole muffin pan with oil. Line with squares of baking paper or muffin cases.

Sift the flour, salt and baking powder into a large mixing bowl. Stir in the sugar, cheese and spinach.

Break the egg into a jug and beat in the milk. Add the oil and stir well.

Pour the egg mixture into the flour mixture. Using a metal spoon, stir until the ingredients are just combined. You must not beat this mixture or stir it too much. (It should be quite lumpy, but there should be no traces of dry flour.)

Spoon the mixture into the muffin cases. Bake for 20 - 25 minutes until risen and golden. Serve whilst warm.


(click here for a printable version of this recipe)

Cheesy Corn, Spinach, Bacon and Mushroom Risotto

Now that I have my children's attention when it comes to Rissotto they haven't stopped requesting it when asked what they would like for dinner. I have to say this recipe is similar to the Bacon and Mushroom Rissotto I cooked not long ago but I thought it would be okay to share it with you all.

I used frozen corn kernals and baby spinach leaves to the original recipe along with extra parmesan cheese, as "cheesy please" was requested by the children. It was quite nice I have to admit ~ mind you Noel still refers to it as gluggy rice pudding! LOL!! I am glad that the kids are starting to enjoy different rice dishes.

Cheesy Corn, Spinach, Bacon and Mushroom Risotto

Serves: 6

Points per serve: 5

1 litre (4 cups) water
1 tablespoon chicken stock powder

1 tablespoon reduced fat spread

1 brown onion, finely chopped

2 rashers middle bacon, rind and visible fat removed

2 garlic cloves, crushed

1 1/2 cups (325 grams) arborio rice

1/2 cup dry white wine, such as chardonnay

1/2 cup corn kernals, frozen

200 grams button mushrooms, finely sliced

200 grams baby spinach leaves

2 teaspoons fresh flat leaf parsley, finely chopped

50 grams (1/2 cup) fresh parmesan, finely grated

freshly ground black pepper

In a small saucepan mix together the water and stock powder. Heat stock and keep simmering over a low heat.

In a large heavy based saucepan heat reduced fat spread over a medium heat. Add onion, bacon and garlic. Cook, stirring, for 5 minutes or until golden

Add the rice into the onion mixture. Cook, stirring, until completely combined. Add the wine and cook, stirring for 3 minutes or until the liquid has reduced by half.

Using a ladle add the stock, one ladle at a time. Stirring continuously after each addition until all the liquid is absorbed, this should take approximately 20 minutes.

Stir in corn kernals and mushrooms. Cook, stirring, for 5 - 10 minutes or until corn is cooked and the mushrooms are tender and liquid absorbed.

Remove from heat and stir in the parsley and parmesan. Season with freshly ground black pepper.

(click here for a printable version of this recipe)

Parmesan Crusted Rockling

Well it was a huge step for the Murray family tonight on a couple of levels... please don't be too suprised but even with all of our love of cooking we really do struggle when it comes to eating fish....

Fish in our house is normally flake (shark) due to it's mild taste and smell and it generally comes battered, either with tempura or beer batter. But with me currently on my weight loss journey battered just doesn't fit into the equation.

Needless to say neither did flake as I am over it and fancied some other fish. At the market yesterday we purchased (and Noel did agree) Rockling fillets. A larger fillet but yet still mild although quite smelly. Without ruining the flavour of what was described as the "chicken of the sea" by the fishmonger I definitely didn't want to overkill the way it was cooked.

And I didn't.... this dish was great. I can actually see Rockling becoming a regular visitor to our plates.....

Parmesan Crusted Rockling

Serves: 4

Points per serve: 5

1 slice of multigrain bread

1/4 cup flat leaf parsley, finely chopped

1/3 cup finely grated parmesan cheese

1 teaspoon finely grated lemon rind

sea salt

freshly ground black pepper

1 teaspoon olive oil

4 thick Rockling fillets (200 grams each) or other firm white fish of your choice

olive oil cooking spray

Preheat oven to 200 degrees Celsius.

Using a food processor, reduce slice of bread to breadcrumbs. Combine breadcrumbs, parsely, parmesan, lemon rind, salt and pepper in a bowl Stir to combine. Drizzle mixture with oil. Stir until breadcrumbs are coated in oil.

Cover a baking tray with foil or baking paper. Place fish fillets in a single layer on tray. Press breadcrumb mixture onto flesh shide of fish fillet to form an even topping. Spray with cooking spray.

Bake for 15 minutes or until crubms are light golden and fish is cooked through.


Accompaning the Parmesan Crusted Rockling was Fried Potatoes with Sundried Tomatoes.

(click here for a printable version of this recipe)

Crunchy Hasselback Potatoes

These potatoes are a decorative touch to any dinner... and are especially good when topped with a crunchy cheese mixture.

I must admit though there is quite an art to cutting the potatoes prior to cooking as you need to cut thin slices through the majority of the potato whilst ensuring you do not cut all the way through the potato. I find the easiest way to do this is to place the potato on the chopping board cut side down, place a chopstick either side of the potato and cut. The chopstick will stop your knife from going all the way through and also allows your slices to be the same depth in the entire potato.

We had these potatoes with the Lamb Steak with Sweet Chilli Glaze and they were the perfect accompaniment.

Crunchy Hasselback Potatoes

Serves: 4

Points per serve: 2

4 medium potatoes

cooking spray

2 tablespoons finely grated parmesan cheese

1 tablespoons fine breadcrumbs (packaged)

Preheat oven to 180 deg C.

Line a baking tray with foil and spray with cooking spray.

Peel and cut potatoes in half. Place cut side down on chopping board and cut thin slices in the top of the potatoes ensuring you do not cut all the way through (as I mentioned put a chopstick on either side to use as a guide).

Place on the tray and spray with cooking spray. Roast potatoes for 45 minutes.

Combine parmesan cheese and breadcrumbs in a small bowl. Remove potatoes from oven and sprinkle with the parmesan cheese mixture. Roast for a further 15 minutes or until golden and tender.

Pork Meatballs

These tasty morsels are one of Noel's little specialties - he loves using pork mince and has made up these little balls on several occasions. I have added a nice delicate tomato sauce to accompany them for dinner but honestly any sauce goes well with them.
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Pork Meatballs

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Makes: 20

Points per Ball: 1

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500g pork mince

1/2 onion, finely chopped

1 egg, beaten

1/4 cup tomato paste

1/2 cup parmesan cheese, finely grated

1 tablespoon dried oregano

1 tablespoon dried sage

salt and pepper to taste

cooking spray

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In a large bowl mix the pork mince, onion, egg, tomato paste, parmesan cheese, oregano, sage, salt and pepper thoroughly and until well combined.
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Shape into 20 balls (you can make smaller or larger if you wish).
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Heat a large frying pan and spray with cooking spray. Place balls into the pan, gently turning to ensure they are completely sealed and brown. Reduce heat, cover and cook for 20 minutes, continually turning to ensure they do not stick.
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(You could also place in a casserole dish, cover and put in the oven for 20 - 30 minutes on a low heat to cook through).
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Note: Adjust points to suit number of meat balls made.
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..
This is how we had them - Pork Meatballs with Tomato Sauce (and served with fettucine).

Pasta Carbonara

I have to say that this would have to be one of my kid's favourite pasta dishes - mine too! They love the flavour. I love the quickness not to mention how easy it is to make.

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So while Noel and I had decided on having Fettucine with Creamy Spinach, Pinenuts and Sultanas for dinner Alex requested Pasta Carbonara. Now we don't normally cook two seperate dinners unless of course we are planning on having something too hot and spicy for their little tastebuds but as I said their request was an easy one so I gave in plus they helped too.

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Pasta Carbonara

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Serves: 4 Large

6 Regular

Points per serve: Large 8.5

Regular 5.5

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250g spaghetti (or pasta of your choice)

3 rashers of bacon, fat trimmed and sliced

2 shallots, sliced

1 tsp crushed garlic

2 eggs, lightly beaten

30g parmesan, finely grated
3/4 cup light cream

salt and pepper to taste

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Boil a large saucepan of water and add pasta. Cook until just al dente (do not overcook). Drain, rinse and return to pan. Boil a kettle full of water and pour over pasta allowing it to sit - do not put it back on to cook.

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In a bowl mix eggs, parmesan and cream together. Season with salt and pepper.

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Coat a large non-stick frying pan with cooking spray and add bacon, garlic and shallots. Cook until bacon is brown and crispy.
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Drain pasta and add to bacon mixture. Toss in pan to mix with bacon mixture and evaporate any excess water.
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Turn off stove and add egg mixture to pan. Stir through to mix and ensure properly combined. The heat off the pasta will cook the sauce.
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Serve immediately.
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Please do not use the processed parmesan powder in a can as it will not help the flavour of this dish at all. We always keep a wedge of parmesan in the fridge and to be honest, we don't even buy the canned cheese powder. Oliver is actually grating some parmesan onto his meal. You don't need to have a fancy hand grater like we have, shavings work well too and can be achieved just by using a vegetable peeler.

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As you can see the diners were very happy and enjoyed their meals.