Pomegranate and Spinach Salad

By the end of summer I am personally sick of salad.  Although I try and make salads as interesting as possible.  Some of my favourite salads would have to be Roast Pumpkin, Beetroot and Bocconcini Salad with Guiness Dressing or Roast Pumpkin Salad and of course, the Crunchy Asian Salad.  However, there comes a point where I just cannot eat salad anymore.

Saying this, you are not going to believe the salad on the plate tonight.  This would have to be the most jam packed flavoursome salad that only has 3 ingredients...... yep go figure.  Bold spinach combined with the sweetness of thinly sliced red onion.  Scattered with fresh pomegranate tendrils.

The hardest thing about making this salad is removing the tendrils from the pomegranate. The easiest way I have found is to cut the top off and make slits down the sides of the pomegranate.  Then open it like a flower, turn upside down and tap with a wooden spoon.  Here is an instructional video.  Once you have done it a few times you will have mastered the art of doing this without too much mess.

It's actually one of our daughter's favourites and takes this for lunch at school quite often.  I like it drizzled with balsamic vinegar to add another element.  In all seriousness you will love this. 

Pomegranate and Spinach Salad

Serves: 4

500 grams baby spinach leaves, rinsed and patted dry

1 small red onion, thinly sliced

tendrils of 1 pomegranate

On a large platter or bowl layer the spinach and red onion.  Toss together if you wish.

Sprinkle with pomegranate tendrils.

Serve immediately.

(Click here for a printable version of this recipe).

Creamy Coleslaw Supreme

One of my favourite side dishes is Coleslaw but have to be perfectly honest I dislike the usual shop brought bottled Coleslaw Dressing as it just tastes so dull (not to mention it's full of preservatives and nasties).

The best Coleslaw is homemade.   Crunchy salad ingredients smothered in a creamy mayonnaise.  Every mouthful exciting the tastebuds and full of flavour.  I add other vegetables into the mix rather than just the normal red and green cabbage - extra bonus adding to the flavour.

I have to admit that I like to dress this salad as close to serving as possible to ensure that it is super crunchy but it does stay crunchy for quite a while if mixed to take to a picnic or to a bbq.  I love it on burgers - in fact I make it nearly every time we have homemade burgers.

Once you have made this coleslaw you will never buy it from the deli again.  And best of all it's very easy to make.

Creamy Coleslaw Supreme

Serves: 6 - 8

3/4 cup low fat mayonnaise

1/4 cup apple cider vinegar

2 tablespoons Dijon mustard

1 tablespoon freshly ground black pepper

3 tablespoons sugar

1/4 head green cabbage, thinly sliced

1/4 head red cabbage, thinly sliced

4 carrots, peeled and grated

4 spring onions, thinly sliced

1 cup corn kernels

Combine mayonnaise, vinegar, mustard, black pepper, and sugar in a medium bowl and whisk until homogenous. Taste and adjust seasoning with more salt, pepper, sugar, and/or vinegar if desired.  Refrigerate until required.

Combine cabbage, carrot, spring onion and corn in a large bowl.  Mix well.

Pour dressing over cabbage mixture and toss to coat.

(Click here for a printable version of this recipe)

Tabbouleh

It's Melbourne Cup Day here - the race that stops the nation so as like all other "Melbournites" we happily took the public holiday, had a few drinks with close friends and tried to cook up a feast.

We brought ourselves a rotisserie recently and have been having kebabs quite often. When we get a kebab (or souvlaki) from a takeaway I love it when Tabbouleh is available and always make sure that have it inside my wrap along with the meat and garlic sauce.

I believe that this is the key ingredient to a kebab or souvlaki - the freshness of the herbs and the light not overpowering dressing adds so much flavour to the meat wrap. I enjoy it that much I can just sit and eat it just like a normal salad.

The traditional Tabbouleh recipe calls for Burghul, which is cracked wheat but I couldn't source this locally this morning. I improvised and used Couscous. I must say unless you were a detective you really wouldn't have noticed the difference and I am starting to think that many take away food shops use couscous and not burghul.

No blogging about the meat on the rotisserie as yet - that's something that we are still working on however I have put a photo below of what we served up on today, Melbourne Cup.  Today we had a mixture of lamb and chicken.

Tabbouleh

Serves: 8

3/4 cup couscous

3 cups fresh flat-leaf parsley leaves, chopped

3/4 cup fresh mint leaves, chopped

3 medium tomatoes, finely chopped

1 small red onion, finely chopped

1 tablespoons olive oil

1/3 cup lemon juice

salt

freshly ground black pepper

Bring 1 cup of water to boil in a small saucepan. Add salt and couscous. Remove from heat and using a fork, stir couscous to ensure all the grain in covered in the water. Cover and set aside for 5 minutes.

Place  parsley, mint, tomato and onion in a bowl. Add couscous (you will need to break up the lumps), Stir to combine.

Mix oil and lemon juice together in a small jug, whisk to combine. Drizzle over tabbouleh. Season with salt and pepper. Toss to combine. Serve.

(Click here for a printable version of this recipe)

Crispy Cream-Braised Potatoes and Fennel

This was definitely another experimental recipe not just with cooking with a new ingredient but also experimenting with the tastes of my family... thankfully my family are open to new foods and flavours and are definitely not fussy eaters.

I must say I enjoy fennel - I enjoy the liquorice/aniseed flavour and the way it actually compliments a lot of foods - something I actually didn't think that it would do.  Having two fennel bulbs in the fridge which I had actually brought for another recipe that just didn't happen I needed to find a recipe to use up these interesting shaped vegetables.  I found this recipe on Food 52 a site that I am quite enjoying at the moment.  We had this as a side dish with crumbed pork cutlets.

 

Very similar to a potato bake, I thought it was rather decadent with the fennel wedges and the garnish of herbs, orange zest and cheese.  Something very different but enjoyable.

Crispy Cream-Braised Potatoes and Fennel

(Recipe adapted from Food 52)

Serves: 4

3 potatoes,  peeled and cut into irregular 3 - 4 cm chunks

2 fennel bulbs,  trimmed (with tough or bruised outer layers removed), then cut lengthwise into wedges about 3 - 4cm wide (leaving core intact)
1 cup fat reduced cream

2 to 3 cups of skim milk, or enough to cover the vegetables

1 bay leaf

1/4 teaspoon fennel seed

salt

freshly ground black pepper

3 or 4 large springs of thyme, leaves removed and finely chopped

1 large leafy sprig of rosemary, leaves removed and finely chopped

1/4 cup finely grated pecorino romano (or parmesan reggiano)

zest from 1 small orange, finely grated

olive oil

In a 3 to 4 quart pan, combine potatoes, fennel wedges, bay leaf, and fennel seed. Add enough cream and enough milk to fully cover the potatoes and fennel. Season generously with salt and freshly ground black pepper. Over medium-high heat, bring the milk mixture to a simmer, then lower heat to just maintain the simmer. Cook until the potatoes and fennel are soft and tender, about 20 minutes. Take off the heat. The potatoes and fennel should be fully cooked at this point.

While potatoes and fennel are braising, preheat broiler to medium-high. In a small bowl, combine rosemary, thyme, pecorino, and orange zest.

Remove potatoes and fennel wedges from the half-and-half with a spider or slotted spoon, and transfer them to a gratin or casserole dish. Some of the half-and-half will cling to the vegetables, which is a good thing. Make sure to generously coat the bottom with olive oil to prevent sticking. Taste the potatoes and fennel for seasoning – if you need more salt or pepper, add them now. Toss with olive oil (about 1 tablespoon), then the herb-cheese-orange zest mixture. Arrange the potatoes and fennel wedges in a single layer to promote even browning.

Place the casserole dish under the broiler (about 6 inches away from the source of heat). Broil for about 3 to 5 minutes, or until the potatoes and fennel are caramelized and crispy around the edges. (I typically brown the vegetables more than the ones in the picture above...just leave them under the broiler until they've reached your desired crispness!)

(click here for a printable version of this recipe)

Creamy Potato and Prosciutto Bake

As well as experimenting with lasagne recipes I also love tyring different potato bake recipes.  We already have a couple of family favourites already such as Potato, Onion and Bacon Bake (creamy and comforting) and Potato, Carrot and Onion Bake (which is my personal favourite and so full of flavour).

OMG!!!!!!

There was never no chance of not trying this recipe - creamy base, layers of potato and sweet potato topped with crispy prosciutto and melted cheese..... heaven in a casserole dish.

I love sweet potato as the flavour is so different than that of normal potato and adds such depth to this dish.  The saltiness of the prosciutto added another element along with it's crunchiness as a topping.

Sadly or maybe not sadly, this decadent potato bake is more like a main meal rather than a nice side dish.  I wasn't complaining though.... as I thought it was perfect just by itself.  It guess it could be a side if you can use portion control.... yikes!

Creamy Potato and Prosciutto Bake

(Recipe adapted from WW Ultimate Comfort Food)

Serves: 4

ProPoints per Serve: 9

1 teaspoon olive oil

2 medium leeks, thinly sliced

500 grams potatoes, thinly sliced

500 grams sweet potatoes, thinly sliced

cooking spray

100 grams baby spinach leaves

3/4 cup light evaporated milk

salt

freshly ground black pepper

100 grams grated tasty cheese

100 grams prosciutto slices, fat trimmed, torn

1/2 bunch fresh thyme leaves

Preheat oven to 180 degrees Celsius or 160 degrees Celsius fan forced. 

Heat oil in a medium non-stick frying pan over medium heat.  Cook leek, stirring occasionally, for 8 - 10 minutes or until softened.  

Meanwhile, boil, steam or microwave potato and sweet potato separately, until almost tender.

Lightly spray a casserole dish with cooking spray.  Layer potatoes, leek and spinach in the prepared dish, finishing with potato.  Pour over evaporated milk and season with salt and pepper.

Sprinkle with 3/4 of the cheese and cover with foil.  Bake for 30 minutes.  Remove foil and top with prosciutto, thyme and remaining cheese.  Bake for 15 minutes or until prosciutto is crisp and golden.

(click here for a printable version of this recipe)

Noodle and Vegetable Salad

Noodles are positively delicious - I love them either hot or cold.  

This Noodle and Vegetable Salad is one of my favourites.  I make a huge batch of it and we can take it to work for lunches throughout the week. Best of all this noodle salad is jam packed with vegetables and lots of Asian-fused flavours.  

The vegetables are of the season so you can really use whatever you wish, therefore it can be basic or as interesting as you wish it to be.  

Ultimately a very easy salad (or side dish) to make.  It can be eaten either cold as intended or even warmed through.  I actually like it both ways.  I have also been known to freeze the salad when we have eaten enough and use for quick and tasty lunch boxes.

Noodle and Vegetable Salad

(recipe adapted from WW Everyday Low Point Cooking)

Serves: 4

2 teaspoons sesame oil

1/4 cup sweet chilli sauce

1/4 cup soy sauce

1/4 cup lime juice

1 bunch asparagus, cut into bite size pieces

4 cups cooked egg noodles

4 spring onions, sliced

1 red capsicum, thinly sliced

1 carrot, grated

100 grams snow peas, shredded

1 tablespoon sesame seeds, lightly toasted

In a 2 cup jug mix together the sesame oil, sweet chilli sauce, soy sauce and lime juice until combined.

Lightly steam or microwave the asparagus pieces until tender.  Rinse in cold water until cool.

Place asparagus, noodles, spring onion, capsicum, carrot and snow peas in large bowl.  Drizzle with the sauce.

Toss gently to combine all ingredients.

Place into four takeaway containers (if desired) and sprinkle with sesame seeds.

(Click here for a printable version of this recipe)

Ratatouille with Eggs

Eggplant - aubergine - eggplant - aubergine.....

 

What ever you call this sexy purple little number it's definitely a winner.  Eggplant, I have since found out is actually a fruit.  It's a species of nightshade grown specifically for it's edible fruit which is widely used in cooking, most famously as one of the key ingredients in Moussaka and Ratatouille. Eggplant is low in fat, protein, and carbohydrates but sadly it contains relatively low amounts of most important vitamins and minerals.

 

The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Eggplant, due to its texture and bulk, can be used as a meat substitute suitable for vegan/vegetarian recipes. The fruit flesh is smooth, as in the related tomato (hahaha another fruit) and the skin is edible.  From chutneys, curries, baked dishes or even meat filled eggplants are such a versatile ingredient used in the cuisine of many countries.

But for a vitamin packed brunch (breakfast) we had this veggie and "fruit" medley - definitely the perfect start to Sunday morning.  Eggplant, mushrooms, zucchini, onions and herbs enveloped in tomato sauce served with eggs and turkish bread.... mmmmmmmmm!!!

Minus the eggs (and toast) this Ratatouille is the perfect side dish for barbecue meats etc..... just saying!!

Ratatouille with Eggs

(Recipe adapted from WW Double Up Dinners Cookbook)

 

Serves: 6

ProPoints per serve: 6

 

2 tablespoons olive oil

2 brown onion, finely chopped

2 cloves garlic, crushed

2 fresh or dried bay leaf

6 fresh thyme sprigs, with extra to serve

2 medium eggplant, cut into 3cm cubes

500grams zucchinis, sliced in half lengthways and thickly sliced

2 red capsicums, cut into 3cm cubes

200 grams button mushroom, sliced

2 x 400grams can diced tomatoes

1 tablespoon dried oregano

1 - 2 teaspoons dried chilli flakes

12 eggs

Heat oil in a large saucepan over medium-hight heat.

 

Cook onion, garlie, bay leaves and thyme sprigs, stirring occasionally, for 10 minutes.

 

Add eggplant, zucchini, capsicums, mushrooms, tomatoes, oregano and chilli flakes.  Bring to the boil.  Reduce heat and simmer, covered, for 1 hour or until vegetables are tender and mixture thickens.  Discard bay leaves and thyme stalks.

 

Heat a non stick frying pan over high heat.  Fry eggs to your liking.  Top ratatoille with eggs and extra thyme. 

 

Serve with toasted bread of your choice, if desired.

(Click here for a printable version of this recipe)

 

Broccoli, Mushroom and Onion Medley

I love broccoli but not normally as a side dish. Why? I hate the fact it goes cold really quickly (so does cauliflower) on the plate when it's sitting there waiting to be eaten.

We had char-grilled steak for dinner and I wanted to incorporate this stunning vitamin packed vegetable into our meal.. And we did!

I will admit I enlisted the assistance of Google and of course my friends on Facebook and received lots of good suggestions. I especially loved my Uncle Poppy's suggestion of putting it in a plastic bag, microwave it and then eat it from the bag!! I guess it would go cold on the plate then LOL!

I settled on a medley, a quick stir fry, of broccoli, mushrooms and onions! So simple - quick, easy, and super tasty!!

And more importantly - it stayed warm!!!

Broccoli, Mushroom and Onion Medley

Serves: 4

1 tablespoon olive oil

2 garlic cloves, crushed

1 head of broccoli, cut into small florets

200 grams button mushrooms, quartered

1 red onion, sliced

Heat oil in a frying pan over medium heat.

Add garlic, broccoli, mushrooms and onions.

Cook, stirring occasionally, until broccoli is tender.

Serve immediately.

(click here for a printable version of this recipe)

Vegetarian Noodles

To my delight the House Of Murray is still a very busy place at the moment and YES there has been lots of food consumed.  Needless to say I have a backlog of recipes to share with you.  So my mission is to of course share these with you as well as the food that we are eating now.

This dish is one of my all time favourites either served by themselves as a sneaky comfort food or served with some barbecued meat or fish.  These noodles however have a flavour that tantalises the taste buds and there is normally none left for leftovers the next day.

A simple meal to prepare and cook but one that everyone enjoys.

Vegetarian Noodles

Serves: 4

ProPoints per serve: 5

440 grams hokkien noodles

1 tablespoon sweet chilli sauce

1 tablespoon kecap manis

2 teaspoons soy sauce

1/4 cup water

2 teaspoons oil

1 garlic clove, crushed

1 cm peice of ginger, grated

1 onion, sliced

1 carrot, julienned

1 red capsicum julienned

200 grams button mushrooms, sliced

2 baby bok choy, roughly chopped

100 grams bean sprouts

1/4 cup fresh coriander, chopped

Fill a large bowl with hot water and soak noodles as per packet directions. Drain and set aside.

In a small jug mix together sweet chilli sauce, kecap manis, soy sauce and water.

Heat oil in a large wok or frying pan over high heat. Add garlic, ginger, onion and carrots tossing until onion starts to soften - add a little water if vegetables start to burn. Add capsicum and mushrooms. Stir fry for 3 - 4 minutes.

Add combined sauce and stir through. Add noodles and bok choy tossing to combine.

Stir through bean sprouts and corinader. Serve immediately.

(click here for a printable version of this recipe)

Homemade Guacamole

You really cannot serve Mexican especially Spicy Chicken Nachos without Homemade Guacamole.  It's that perfect accompaniment that pleases the tastebuds along side all the warm wonderful spices that Mexican food is laced with.

 

One of the major positives about this dish is that it's such an easy side dish to make, taking only minutes and the flavour is just an explosion in your mouth compared to shop brought prepackaged dip.

 

Homemade Guacamole

 

Serves: 8

ProPoints per serve: 2

 

2 ripe avocado

1/2 red onion, finely chopped

150 grams cherry tomatoes, finely chopped

1/2 cup chopped fresh coriander leaves

1 red bullet chilli (seeds removed if desired) finely chopped

juice of 1 fresh lime

salt

freshly ground black pepper

Cut avocados in half, remove stone and peel.  Dice each half and place in a large bowl.  Mash gently until chunky.

 

Add onions, cherry tomatoes, coriander, chilli and lime juice.  Season with salt and pepper.  Mix until well combined.

Refrigerate until required.

(click here for a printable version of this recipe)

Rosemary and Garlic Potatoes Crispy Potatoes

Potatoes are one of the most versatile vegetables that most people eat.  They can be boiled, mashed, baked, steamed, grated, diced, sliced, etc. but my favourite has to be little tasty bite sized cubes that are flavoured and crispy.

Fresh rosemary roughly chopped with garlic and sea salt perfectly complimented the crispy potatoes and were delicious served with Southern Fried Chicken.  Trust me though, they were nice just on their own (I snuck a few in the kitchen).

To easy to make... perfect to eat!

Rosemary and Garlic Potatoes Crispy Potatoes

 

Serves:

ProPoints per serve: 3

 

600 grams potatoes, peeled and 2 cm diced

2 tablespoons chopped fresh rosemary

2 garlic cloves, crushed

2 teaspoons olive oil

2 teaspoons finely crushed sea salt

Preheat oven to 200 degrees Celsius.

In a large bowl mix all ingredients together.

Place on a single layer on a prepared baking tray.

Cook for 25 - 30 minutes until golden and crispy and cooked through.

(click here for a printable version of this recipe)

Tomato and Chilli Jam

I really enjoy Chilli Jam, especially served with a nice juicy steak!!  As I mentioned we have been having some really enjoyable steak recently so I thought I would try my hand at making my own chilli jam.

 

Variations of this relish are numerous, some actually resembling jelly and others being more relish like.  I love The Gourmet Sauce Company's Chilli Jam which is relish like and would buy jars of it every time I went to Tasmania with work.

 

I came across this recipe on Taste.com and it looked basic enough to experiment with.  To my surprise it was nice. Slightly sweet but a nice consistency however I woulf prefer more of a chilli kick so next time I am thinking that I would add one small bullet chilli also.

 



 

Tomato and Chilli Jam

(recipe sourced from Taste.com)

 

Serves: 4

ProPoints per Serve: 2

 

1 tablespoon peanut oil

1 brown onion, finely chopped

3 long red chillies, finely chopped

400 gram can chopped tomatoes

2 tablespoons caster sugar

1/4 cup rice wine vinegar

1 tablespoons fish sauce

Heat oil in a saucepan over medium heat. Add onion and chilli. Cook, stirring occasionally, for 5 minutes or until onion has softened.

Add tomato, sugar, vinegar and fish sauce. Bring to the boil. Reduce heat to low.

Simmer for 15 minutes or until mixture has thickened.

(click here for a printable version of this recipe)

Creamy Potato and Bacon Bake

We have been buying some really nice pieces of steak of late so nothing better than it being chargrilled and served with some yummy accompaniments. 

 

Potato Bakes, are a perfect side dish, one that so many people enjoy.  There are many variations, one of our favourites is a non creamy potato bake with also has carrot as a layer, Potato Carrot and Onion Bake which my mam used to make when I was a child and I still make to this day.

 

This Creamy Potato and Bacon Bake sounds sings comfort food.  Right down to the last morish mouthful of soft potatoes mixed with bacon and onions enveloped in a thick creamy sauce this dish is a legend in it's own casserole dish. 

 

Creamy Potato and Bacon Bake

Serves: 8

ProPoints per serve: 5

cooking spray

175 grams Weight Watchers Bacon, diced

6 medium potatoes, peeled and thinly sliced

1 brown onion, diced

300 mls reduced fat thickened cream

1 teaspoon chicken stock powder
2 teaspoons dijon mustard

1 tablespoon fresh thyme leaves

freshly ground black pepper
60 grams grated reduced fat tasy cheese

Preheat oven to 180 degrees Celsius.

Spray a frying pan with cooking spray and cook bacon for 2 - 3 minutes until slight crisp.  Remove from heat and drain on paper towel.

Spray a large casserole dish with cooking spray.

Combine potatoes, onions and bacon in a large bowl.  Place mixture into casserole dish.

In a small jug combine cream, mustard, stock powder, thyme and pepper to taste.  Pour over potato mixture.  Sprinkle with grated cheese.

Cover casserole dish with foil and bake for 30 minutes.  Remove foil and bake for a further 20 - 30 minutes until potatoes are cooked through and golden on top.

(click here for a printable version of this recipe)

Broccoli and Brussels Sprout Gratin

I haven’t really ever ventured out the square when it comes to Brussels Sprouts – I normally only ever serve them with a roast and gravy. I love Brussels Sprouts but sadly not everyone else in the household is as big of a fan.

We love Cauliflower au Gratin and must say it is one dish that is on the menu frequently. So it was a no brainer for me to give this recipe a shot as cheese sauce and crunchy breadcrumbs do win friends and influence people at our dinner table. Just wasn’t quite sure how they would take to the cauliflower being replaced by green vegetables.

Surprisingly it was enjoyed all which saddened me as I was hoping to take some for lunch tomorrow.

Broccoli and Brussels Sprout Gratin

(recipe adapted from Weight Watchers Magazine July 2014)

Serves: 4

ProPoints per serve: 3

1 ½ cups skim milk

1 ½ tablespoons cornflour

1 ½ tablespoons water

2 teaspoons seeded mustard

60 grams 50% reduced fat grated tasty cheese

salt

ground white pepper

300 grams broccoli, cut into florets

12 Brussels sprouts

1 slice wholemeal/wholegrain bread

cooking spray

Preheat oven to 200 degrees Celsius.

Bring the milk to a simmer in a small saucepan over medium heat. Dissolve the cornflour in the water. Stir into the milk along with the mustard. Cook, stirring constantly, for 2 – 3 minutes or until thickened. Stir in the cheese until melted. Season with salt and pepper.

Steam the broccoli and Brussels sprouts over a saucepan of boiling water for 2 minutes. Transfer the broccoli and Brussels sprouts to a prepared baking dish.

Pour the cheese sauce over the broccoli and sprouts.

Place the bread in a food processor. Process until coarse crumbs form. Sprinkle on top of cheese sauce. Spray lightly with cooking spray.

Bake for 20 minutes or until lightly golden.

(click here for a printable version of this recipe)

Chilli Barbecue Sauce

A beautifully chargrilled steak needs to be accompanied by a nice sauce.  Normally Noel and I would choose a Creamy Blue Cheese or Creamy Peppercorn sauce, however sometimes our favourite purchased sauce, Byron Bay Coconut Chilli Sauce.  Tonight however I wanted to make something totally different so off on my little mission I went.

Upon flicking pages of a gorgeous little cookbook I was given, Mayonnaise Hollandaise Bernaise - A Cook's Book of Sauces, I came across this Chilli Barbecue Sauce recipe that was not only quick to make but very easy.

Seriously just by adding spices to purchased Barbecue sauce and Sweet Chilli Sauces the outcome was delicious.  A hint of indian, smokiness of the paprika lacing a barbecue sauce with chilli undertones was actually really suited to the chargrilled steak we had for dinner.

Chilli Barbecue Sauce

(Mayonnaise Hollandaise Bernaise - The Cook's Book of Sauces)

Serves: 6

ProPoints per serve: 1

20 grams reduced fat butter

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon smoked paprika

1/3 cup ready-made barbecue sauce

1 tablespoon sweet chilli sauce

2 teaspoons Worcestershire sauce

Heat the butter in a small saucepan over low-medium heat. Add the cumin, coriander and paprika and cook for 30 seconds.

Add the barbecue sauce, sweet chilli sauce and Worcestershire sauce. Mix well.

Serve with barbecued steak, lamb or hamburgers.

(Click here for a printable version of this recipe)

Yorkshire Puddings

YES I know... it's definitely time I posted our Yorkshire Pudding recipe!!

Many of you who know us are aware that the humble Yorkshire Pudding, while it is such a simple addition to a roast beef, would have to be one of our ALL TIME FAVOURITE FOODS to eat.  They have caused arguments, tears and smiles!!  Yes I am being very serious arguments have been born from the last one being eaten especially if it is going into to someone elses mouth.

Yorkshire Puddings are a savoury batter puff served traditonally with Roast Beef.  Some prefer to make it in a large pan and cut into pieces others used muffin tins.  The mixture can also be used to make Toad in the Hole, another dish that I am very fond of from my childhood days.

The second argument is who's pudding is better??  Yep you read correctly - who's is better!!  With both Noel and I being of British origin but obviously from two different countries there is a long standing arguements with some families - on the top of the list is Yorkshire Puddings and Mushy Peas.  Both mams make them differently and at times Noel and I have been able to achieve a happy medium between the two styles of cooking.  Being Welsh we grew up with a dense cake like pudding whereas Noel's English upbringing had him eating light and at times hollow centred pudding... either way they are good!!  Our House of Murray serves them light and airy and lots of them ......

The three key tricks to making these deliciously light and fluffy is:

• have a very hot oven
• ensure that the oil is sizzling hot
• DO NOT OPEN THE OVEN DOOR

Yorkshire Puddings

Serves: 12

ProPoints per serve: 3 

285 ml skim milk

115 grams plain flour

3 eggs

pinch of salt

white pepper

4 tablespoons vegetable oil

Mix all the ingredients except the oil in a large bowl with an electric whisk or hand beater until all combine and mixture is light and fluffy.  Set aside in a cool area for 30 minutes before using the batter.

Preheat oven to 250 degrees Celsius.

Put 2 teaspoons oil in each well of a 12 capacity muffin tray.

Place in oven and heat until the oil is very hot.

Working quickly, open oven door and slid the tray out halway.  Carefully pour even amounts of mixture into the muffin holes. 

Close the door and cook for 15 - 20 minutes or until golden.  DO NOT OPEN THE DOOR.

Serve immediately with roast beef, vegetables and gravy.

(click here for a printable version of this recipe)

Herb and Pistachio Couscous

Normally we use pre-flavoured sachets of couscous (preferably Ainsley Harriot's) but this time I decided that making it from scratch really cannot be that hard.  And to produce something jam packed full of flavour, such as this dish, really isn't hard at all.

 

Full of fresh herbs that not only tasted fantastic together but let off such a pungent aroma.  The delicate crunch of red onion and pistachio added a depth to the citrus laced soft couscous perfectly.

 

A very enjoyable side dish that, to be honest, I could just eat by itself by the plate full.

Needless to say no more pre-flavoured sachets for this house.....

 

 

 Herb and Pistachio Couscous

(recipe adapted from Taste.com)

 

Serves: 8

ProPoints per serve: 5

 

1 1/2 cups couscous

1 1/2 cups boiling water

1/2 cup chopped fresh mint leaves

1/2 cup chopped fresh coriander leaves

1 cup chopped fresh flat-leaf parsley leaves

1 small red onion, finely chopped

1/2 cup pistachio kernels, toasted

1 tablespoons olive oil

1/4 cup orange juice

salt

freshly ground black pepper

Place couscous in a heatproof bowl. Add boiling water. Stand, covered, for 5 minutes or until water is absorbed. Stir with a fork to separate grains. Cool for 5 minutes.

 

Meanwhile finely chop herbs and onion. Add remaining ingredients. Season with salt and pepper. Toss to combine. Serve.

(click here for a printable version of this recipe)

Spinach and Carrot Salad (Alex's Salad)

As it's the Australian Summer here at the moment, salads are plentiful - for lunches, for dinners, as a side dish at a picnic or a BBQ.  But I have to admit the good old garden salad gets a little boring after a while.  The other challenge besides making salad exciting is making it kid friendly.  Alexandria is one of my hardest salad critics.

 

So I put my creative hat on and thought to myself what raw vegetables does Alexandria eat and how could I make them into a salad.  So I opened the fridge door and just started layering.

 

First baby spinach, grated carrot, fresh pomegranate seeds and finely shredded fresh mint leaves - voila a salad fit for Princess Alexandria and everyone else of course.  This flavours went well together, each complimenting the other not to mention it was very healthy.  The bonus it was a 0 ProPoint salad.

 

Our dinner was Rosemary, Lemon and Seeded Mustard Lamb Chops, which were perfectly barbecued by Noel I have to say, Parmesan and Thyme Roasted Potatoes and this salad filled us all up nicely.

 

Spinach and Carrot Salad (Alex's Salad)

 

Serves: 4

ProPoints per serve: 0

 

2 cups baby spinach

2 medium carrots, grated

1/2 fresh pomegranate, seeded

1/4 cup finely shredded fresh mint

Place spinach in a bowl.  Next layer the carrot on top of the spinach.  Sprinkle with pomegranate seeds and then the mint.

Serve.

(click here for a printable version of this recipe)

Chilli and Rosemary Potatoes

We had chargrilled Scotch Fillet for dinner last night which as always was cooked to perfection.  However I just didn't fancy a baked potato or potato bake as a side dish - tonight I wanted something different.

 

I was looking through my favourite website Taste.com and came accross this recipe for Chilli and Rosemary Potatoes.  Obviously I just had to try the recipe!!

 

The chilli flavour can be increased or decreased depending on the chilli that you use.  Milder use a long fresh red chilli, deseeded or leave seeds in for some heat, but for a hotter more intense flavour use a small red bullet chilli.

 

Another dish that was very easy to make and had a very nice flavour to them with accompanied the steak perfectly.

Chilli and Rosemary Potatoes

(Recipe adapted from Taste.com)

 

Serves: 4

ProPoints per Serve: 4

 

1kg large potatoes, peeled, quartered

1 tablespoon extra virgin olive oil

cooking spray

1 fresh red chilli, halved lengthways, deseeded, chopped

1 tablespoon coarsely chopped fresh rosemary

Preheat oven to 220°C.

 

Cook the potato in a saucepan of salted boiling water for 10 minutes or until almost tender. Drain. Return to the pan.

 

Add oil and shake the pan to coat. Transfer to a roasting pan. Spray with cooking spray.

 

Bake for 20 minutes. Add chilli and rosemary. Toss to combine.

 

Bake for a further 25 minutes or until crisp and golden.

 

(Click here for a printable version of this recipe)

 

Mint and Green Pea Mash

Smooth and creamy mashed potato is a staple side dish in our house as it accompanies anything but having the Quick Sausage Casserole for dinner I decided to take up the suggestion in the cookbook and try a different variation of the trusty mashed potato.

Tasty and colourful this mash sure packed a punch with a creamy minty flavour.  And it was just as easy as normal mash to make.

Mint and Green Pea Mash

(recipe sourced from WW Cook Hearty Cookbook)

 

Serves: 4

ProPoints per serve: 3

 

500 grams desiree potatoes, peeled and chopped

2 cups frozen peas

1/3 cup warm skim milk

1/3 cup shredded fresh mint leaves
salt
freshly ground black pepper

extra mint leaves to garnish

 

 

Boil, steam or microwave potatoes and peas seperately until tender.  Drain.

 

Place together in a large bowl and mash until almost smooth.

 

Add skim milk and shredded mint leaves.  Season with salt and freshly ground black pepper.  Stir to combine.

 

Served topped with extra mint leaves.

 

(Click here for a printable version of this recipe)