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)

Slow Cooker Balsamic Honey Pulled Pork Sliders with Slaw

This was a wonderful feed, especially with it being school holidays here in Victoria and we had a house full of extra children sleeping over.  Fork free dining is always a treat for the kids and adults a like and this was definitely a meal that was a relaxing event - even cooking it was easy.

A piece of Pickled Pork drowned in a thick aromatic marinade slow cooked for 9 hours, shredded apart just before serving and then served with the sauce, coleslaw and nice fresh buns.... every meal should be this easy.

Slow Cooker Balsamic Honey Pulled Pork Sliders with Slaw

(recipe adapted from Just A Taste)

 

Serves: 12

ProPoints per Serve: 9

1 kilogram Pickled Pork or boneless pork shoulder

1 onion, diced

1/2 cup honey

1/2 cup balsamic vinegar

1/4 cup blackberry or raspberry jam

1/4 cup hoisin sauce

1 teaspoon crushed chilli

1/2 cup chicken broth

3 cloves garlic, minced

1 tablespoon cornflour

3 tablespoons cold water

1 x 200 gram packet coleslaw kit (with dressing included)

12 slider-sized buns or  dinner rolls

Trim any excess fat from the pork shoulder and place it in the slow cooker.  Sprinkle with onions.

In a medium bowl, whisk together the honey, balsamic vinegar, jam, hoisin, chilli, chicken broth, garlic, salt and pepper.  Pour the sauce over the pork shoulder.

Cover the slow cooker and cook the pork shoulder on LOW for 9 hours until it is no longer pink and is cooked through.

Using tongs, remove the pork shoulder from the slow cooker (reserving the liquids) and place it on a cutting board. Using two forks, shred the pork shoulder into smaller pieces. Place the pulled pork in a large bowl.

Meanwhile remove all liquid from slow cooker into a saucepan, draining the onions out if preferred.  Place over medium heat, slowly bringing to the boil.  In a small bowl, whisk together the cornflour with water.  Whisk through the cornflour, mixing well.  Bring to full boil and cook until it reduces and has thickened slightly for about 5 minutes.  Put into a serving bowl and set aside.

Make the coleslaw as per the packet directions using the sauce included.

Halve the buns. Divide the pulled pork between the buns, drizzling sauce over the pork and serving with some slaw.

Note: I have allowed 3 ProPoints per roll (35g each).  You could also serve with a 0ppt salad on omit the Coleslaw at 1ppts per serve.

(Click here for a printable version of this recipe)

Tex Mex Chicken Schnitzel

A few weeks ago to my surprise I won two tickets to The Testing Grounds where they do cooking demonstrations as part of the Melbourne Food and Wine Festival called Outdoor Essentials.  The Chef of the Day was Mr Paul Wilson who would display his culinary techniques and knowledge.  The package I would also provided me with two copies of his new cookbook Cantina, Recipes from a Mexican Kitchen, which I have to say has recipes in it that made my mouth water from the day I received them in the mail. .    I decided to take Alex, my 13 year old daughter who has already decided that she wants to be a Food Scientist when she grows up!! Yep she's already decided.

 

Alex and I had such a lovely day in the city - it was a girly day, an adventure, something that the two of us girls for some reason rarely do but both always desire to spend mother and daughter time.

 

In such a small space of time, Paul Wilson cooked 3 amazing dishes, passed around foods for us to taste and smell, answered questions and just made everything look so perfectly easy.  We were then treated to one of the dishes he cooked for lunch.  After lunch Alex and I took the opportunity to get a photo taken with this remarkable chef... whom then inspired our Mexican infused dinner later in the evening.

 

Tex Mex Chicken Schnitzel, in my opinion takes Schnitzels to another level.  I must admit I am not a fan of a plain Chicken Schnitzel nor can I say I really enjoy Chicken Parmigiana unless they are 100% homemade.  The mixture of homemade taco seasoning and panko breadcrumbs forms a crunchy coating with enough flavours just to serve on it's own.  However, served with a fresh crunchy coleslaw and Oven Baked Spiced Sweet Potato Chips this meal was complete and enjoyed by one and all.

 

Tex Mex Chicken Schnitzel

(recipe adapted from WW 6 Ingredients Cookbook)

Serves: 4

ProPoints per Serve: 9 using Homemade Taco Seasoning

ProPoints per Serve: 10 using Packet Taco Seasoning

 

4 tablespoons plain flour

2 eggs lightly beaten

1 tablespoon water

100 grams panko breadcrumbs

60 grams homemade taco seasoning or 2 x 30 gram packets Taco Seasoning Mix

4 x 220 gram skinless chicken breast fillets

2 tablespoons canola oil

Place flour on a plate.  Whisk egg with water in a shallow bowl.  Combine breadcrumbs and seasoning on a plate.

Place a chicken fillet in between baking paper and place on chopping board.  Using a mallet or rolling pin pound the chicken until the whole fillet is an even thickness.  Repeat with remaining chicken fillets.

Coat each chicken fillet in flour, then egg mixture and breadcrumb mixture.  Place on a plate.

Heat oil in a large non stick frying pan over medium heat.  Add chicken fillets in pairs, and cook for 3 - 4 minutes each side or until golden and cooked through.

Serve with Coleslaw and Oven Baked Spiced Sweet Potato Chips if desired.

 

 (Click here for a printable version of this recipe)

Moroccan Chicken Pie with Sumac Yoghurt

Its definitely not been a long time between drinks for me but it's been a long time between blogging.  To be honest time is poor for me once again with many things happening outside these website walls consuming too much of my time.  I have to sit back and decide what I need to dedicate my time to and what is just wasting my time.  One of the things that gives me the most enjoyment is this blog "my nerdy hobby" I started for fun until my family started telling others about it and word got out.

So with that in mind and tasking myself with learning the art of prioritising I am moving forward.  And one of those things to assist is to cook.....

This Morrocan Chicken Pie not only tasted great but the house was filled with an aroma, sweet and spicy, that was entising and very pleasing on the nose.  Everyone was automatically drawn to the kitchen commenting on how good this smelled.

The taste was not disappointing either - with the pie being devoured by the whole family.   The balanced spices definitely laced the chicken with a Middle Eastern flavour combined with the sweetness of the apricots.  I removed the sweet potato from the original recipe as my family don't seem to do potatoes in pies unless it's Grandma's Curry Pie (made from left over stew) and added some extra vegetasbles. 

It must have been good I have had a request to make pot pies from this recipe so the individuals (you know who you are) can have them for lunch or for a snack after school.  Winner Winner Chicken Dinner!!

 

 

Moroccan Chicken Pie with Sumac Yoghurt

(recipe adapted from WW Eat Well Diabetes Cookbook)

Serves: 4

ProPoints per Serve: 9

500 grams chicken thighs, visible fat removed, diced

2 cloves fresh garlic, crushed

2 teaspoons fresh ginger, finely grated

2 teaspoons ground cumin

1/2 teaspoon ground cinnamon

1/3 cup dried apricots, chopped

400 gram can diced tomatoes
4 carrots, peeled and sliced
1 green capsicum, diced

1 cup chicken stock

1 tablespoon cornflour

2 tablespoon fresh coriander chopped

1 sheet Pampus reduced fat puff pastry

1/2 cup low fat natural yoghurt

1 teaspoon ground sumac

Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 1.5L (6-cup) capacity ovenproof pie dish with oil.

Heat half the oil in a large non-stick frying pan over high heat. Add chicken and cook, in batches, stirring, for 3–4 minutes or until browned. Remove from pan. Heat remaining oil in same pan over medium heat. Add onion and cook, stirring, for 3–4 minutes or until softened. Add garlic, ginger, cumin and cinnamon and cook, stirring, for 1 minute or until fragrant.

Return chicken to pan with apricots, tomatoes, stock, carrots and capsicum and bring to the boil. Reduce heat and simmer, partially covered, for 20 minutes or until potato is tender. Stir cornflour and 2 tablespoons water in a small bowl until smooth. Stir cornflour mixture into chicken mixture and simmer for 2 minutes or until slightly thickened. Stir in coriander.

Spoon chicken mixture into prepared dish. Cut pastry into eight 3cm-wide strips. Top chicken mixture with pastry strips in a lattice pattern. Trim excess pastry and press edges to seal. Bake for 20 minutes or until pastry is golden.

Meanwhile, combine yoghurt and sumac in a small bowl.

Serve pie with sumac yoghurt.

(Click here for a printable version of this recipe)

Chicken Peanut Curry (Peanut Butter Chicken Curry)

I love the fact that people experiment with ingredients and the possible flavour combinations.  From my own experience I can tell you that some work well and some should never be repeated. 

 

Well, while I am not quite sure where the original recipe came from and who thought that this combination of ingredients would produce what can only be described as a flavour party for the tastebuds.  But I thank them.....  Who would have thought one of the worlds' most favourite sandwich spread, Peanut Butter, yes Peanut Butter, could be such an integral ingredient.

 

The Jalepeno Chilli gave the creamy flavour a nice little kick of chilli which was really only evident in the aftertaste, use more or less of these to suit your chilli threshold.

 

This dish, now known humbly as Peanut Butter Chicken Curry in our house, will be a regular on the menu.  Not only are the flavours magnificient, I don't think I have mentioned that, but it's incrediably easy considering there is no pre-prepared curry paste or packet mix used at all. It's cooked from scratch and can be on the table within the hour.

Chicken Peanut Curry

(recipe adapted from Simply Recipes.com) 

 

Serves: 8

ProPoints per Serve: 9

1.2 kilograms skinless chicken thigh,  cut into 2 cm cubes

1/2 cup flour

4 tablespoons curry powder

2 teaspoons salt

1/2 teaspoon freshly ground peppercorns

1/4 cup cup oil

2 Tbsp fresh ginger, minced

2 Tbsp garlic, minced

4 - 6 fresh Jalepeno chilli, seeded, de-veined, minced

6 - 8 cups chicken stock

2/3 cup light (low fat) peanut butter

1 teaspoon ground coriander

8 spring onions, chopped

1/3 cup finely chopped mint

1/3 cup finely chopped coriander

3 tablespoons lime juice

Rinse chicken and pat dry. In a large bowl or large zip lock bag, combine the flour, curry powder, salt and pepper. Toss the chicken pieces to coat.

Heat oil in a large heavy pot or frying pan on medium high heat. Add chicken pieces in batches, being careful to not crowd the pan. Cook 2-4 minutes per side, or until the coating sets and browns a little. Remove the chicken from the pot as it cooks and set aside in a bowl.

To the same pan add the ginger, garlic, chilli and 1/2 cup of the chicken stock to the saucepan. Cook for a minute or two, scraping the pan with a spatula and stirring to combine everything well. Whisk in the peanut butter, and the remaining chicken stock slowly, stirring continuously to maintain an even texture.

Return the chicken to the pot and simmer for 15-25 minutes. Right before serving, add the ground coriander, spring onions, mint and coriander. Add lime juice to taste.

 

Serve with rice. (Add 3 ProPoints per 1/2 cup of steamed rice.)

(Click here for a printable version of this recipe)

Home Made KFC (Original Fried Chicken)

The secret to the famous 11 herbs and spices for the original Kentucky Fried Chicken has never actually been revealed although many claim to have and shared the ingredients that everyone has no doubt tried to identify with every mouthful of the delicious take away chicken.

I originally swore that Big Bucket in the Sky Chicken was the healthiest alternative to Kentucky Fried Chicken but after trying this recipe for one of my favourite takeaways I have that the taste of this chicken is the closest to KFC it is fantastic.

The kids and their friends were wrapped with the chicken. Ollie told me that the only difference between my version and KFC was “it’s missing the grease Mam”. He’s a very funny boy but it was so true. I thought I was eating KFC that just wasn’t greasy.

Adapting the recipe I found from About.com Home Cooking was easy to ensure that it was lower in fat.  I swapped the buttermilk for a home made version using a combination of skim milk and lemon juice.  The fact that I didn’t cook the chicken in lard or oil as suggested was one sure way to do that. I oven baked it - it was still crispy and tender. Obviously the change in cooking style takes longer but you will be amazed at the outcome.

Home Made KFC (Original Fried Chicken)

(recipe adapted from About.com Food Home Cooking)

 

Serves: 8

ProPoints Per Serve: 9

1 cup skim milk

2 tablespoons lemon juice

1 egg, beaten

1 kilogram chicken thigh fillets, skin removed and fat trimmed

1 kilogram chicken drumsticks, skin removed and fat trimmed

1 cup plain flour

1 teaspoon ground oregano

1 teaspoon chili powder

1 teaspoon dried sage

1 teaspoon dried basil

1 teaspoon dried marjoram

1 teaspoon pepper

2 teaspoons salt

2 Tablespoons paprika

1 Tablespoon onion salt

1 teaspoon garlic powder

cooking spray

Preheat oven to 200 degrees Celsius.

Pour milk into a small jug and mix in lemon juice.  Allow to stand for 10 minutes before using.

Combine the egg and milk in a large bowl. Soak the chicken pieces in the mixture.

Add the flour to a separate bowl and fold in all the herbs and spices. Roll the chicken in the seasoned flour until completely covered.

Place onto baking trays lined with baking paper.  Spray with cooking spray all over.

Cook for 20 - 30 minutes or until cooked through, turning chicken pieces over once.

(click here for a printable version of this recipe)

Lamb and Cashew Biryani

I love rice and love Indian flavours as you all know.  Anything spicy always hits the spot with me.

Tonight's dinner was a very easy Lamb and Cashew Biryani - one could not fault the flavour.  My favourite part of this recipe - the recipe calls for Indian curry paste so the Biryani could have been what ever flavour paste you had on hand or fancied.  We used Tikka Masala Paste and while it was mild it was very enjoyable.

Although I did add extra vegetables to bulk it out it was a very and I mean very filling dish.  Topped with some greek yoghurt and fresh coriander this was a yummy mid week dinner.

Don't forget to enter our giveaway.

Lamb and Cashew Biryani

(Recipe adapted from taste.com)

 

Serves: 6

ProPoints per Serve: 9

 

1 tablespoon olive oil

1 medium brown onion, thinly sliced

400g lamb steaks, sliced

1/3 cup Indian mild curry paste

1 cup basmati rice

2 1/2 cups chicken stock

1 cinnamon stick

1/4 cup sultanas

75g baby spinach

300 grams frozen vegetable mix (carrots, brocolli and green beans)

1/2 cup no-fat plain Greek-style yoghurt

1/4 cup cashew nuts, toasted, roughly chopped

2 tablespoons small fresh coriander leaves, roughly chopped

 

Heat oil in a large saucepan over medium heat. Add onion. Cook for 10 minutes or until light golden.

 

Add lamb. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add curry paste. Cook for 1 minute or until fragrant.

Add rice. Stir to coat in curry mixture. Add stock, cinnamon and sultanas. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 10 minutes or until rice is just tender.

 

Stir in spinach and vegetable mix. Cook for 2 minutes or until vegetables are tender.

 

Serve biryani with yoghurt, nuts and topped with coriander.

 

(click here for a printable version of this recipe)

Spicy Green Curry and Coriander Prawns

I found a new cookbook, Weight Watchers Five Ingredient 15 Minute Recipes, in the well stocked Clayton Newsagency.  This newsagency import magazines and cookbooks from all over.  This is an US publication so I was a little overjoyed to purchase it and discover some great recipes.

Green Curry (kaeng khiao wan) is a Thai Curry.  The green color comes from fresh green chillies. The "sweet" in the Thai name (wan means "sweet") refers to the particular color green itself and not to the taste of the curry.  Green curries tend to be as hot as red curries or hotter.  And I love them - infact I love most Thai dishes.

WOW and did this dish excite the tastebuds!! Simple ingredients but so full of flavour not to mention very easy to cook.  And yes I had a craving for prawns this week......

Spicy Green Curry and Coriander Prawns

(recipe adapted from WW Five Ingredient 15 Minute Recipes)

 

Serves: 4

ProPoints per Serve: 9

 

cooking spray

700 grams peeled and deveined raw prawns

1 cup light coconut milk

2 tablespoons sugar

2 tablespoons fresh lime juice

1 tablespoon green curry paste

1 teaspoon cornflour

1/4 teaspoon salt

1/3 cup chopped fresh coriander leaves

2 cups steamed white rice

lime wedges to serve

Heat a wok or large non stick frying pan over medium to high heat.  Coat wok with cooking spray.  Add prawns and cook for 3 minutes stirring occassionally.

While prawns are cooking, combine milk, sugar, lime juice, curry paste and salt, stirring with a whisk until smooth.  Add to the pan along with the coriander, bring to the bil.  Reduce heat and simmer for 5 minutes or until slightly thickened.

Serve with 1/2 cup steamed white rice and lime wedges.

(Click here for a printable version of this recipe)

Sweet Chilli Chicken and Cashew Stir Fry

Noodles are always a big hit at our house especially when enveloped with a nice sauce and plenty of meat and vegetables.  They are also a great way to get the kids to eat their vegetables.

The sweet chilli flavour isn't over powering in this dish it is detectable as is the lime.  The cashews added an extra crunch and as always this dish was enjoyed by all.

Another quick mid week dinner that will tempt everyone's tastebuds....

Sweet Chilli Chicken and Cashew Stir Fry

(Recipe adapted from WW Family Favourites 2013 Cookbook)

 

Serves: 6

ProPoints per Serve: 9

 

500 grams lean chicken breast fillets, fat trimmed and thinly sliced

1/2 cup sweet chilli sauce

3 garlic cloves crushed

2 tablespoons lime juice

440 gram Wokka Thin Egg Noodles

1 tablespoon canola oil

4 green shallots, thinly sliced

1 red capsicum, sliced

200 green beans, diagonally sliced

175 gram broccolini, cut into 5cm lengths

2 tablespoons water

1/2 cup chopped fresh coriander leaves

1/2 cup unsalted roasted cashew nuts, chopped

Place chicken and combined sweet chilli sauce, garlic and lime juice in a glass or ceramic dish.  Toss to coat and allow to stand for 30 minutes.

Prepare noodles in a large bowl of hot water as per packet instructions. Drain and set aside.

Drain chicken reserving marinade.

Heat a wok over high heat.  Add half the oil and heat for 30 seconds.  Stir fry chicken mixture, in batches, for 1-2 minutes or until browned.  Transfer to a plate.  Wipe wok clean with paper towel.

Reheat wok over medium-high heat.  Add remaining oil and heat for 30 seconds. Add shallots, capsicum, beans, broccolini and water.  Stir fry for 2-3 minutes or until vegetables are tender.

Return chicken mixture to the wokong with reserved marinade and noodles.  Stir fry for 2 minutes or until heated through.

Serve sprinkled with coriander and cashews.

(Click here for a printable version of this recipe)

Barbecued Lamb and Vegetables

We are still cooking on the barbecue - probably will until the novelty wears off again this summer.  To be honest we don't use it enough or should I say we don't use it too it's full potential.  Really, a girl can only have so many sausages on the barbie!! If we continuously cook the same thing that's when I start thinking to myself that I am sooooo over barbecues!!

So with all that said, the challenge then is to keep barbecuing exciting and this recipe is a perfect example of not only an easy dish but a very flavoursome meal.  Right from the preparation stage and the aromas of the garlic and rosemary I knew we would all enjoy.

Barbecued Lamb and Vegetables

(recipe adapted from Weight Watchers Cook Easy Cookbook)

Serves: 4

ProPoints per Serve: 9

4 cloves fresh garlic, crushed

2 tablespoon fresh rosemary, plus extra sprigs to garnish

salt

freshly ground black pepper

2 tablespoons olive oil

500 gram trimmed lamb fillet or backstrap

2 carrots halved lengthways, cut into 3 cm pieces

2 medium zucchini, thickly sliced

1 small red onion, cut into thin wedges

1 medium red capsicum, cut into 3cm pieces

cooking spray

Combine garlic, chopped rosemary and oil in a small bowl. Place half of the rosemary mixture in a shallow dish. Add lamb and turn to coat.

Steam, boil or microwave carrots until just tender.  Drain and allow to cool slightly.

Combine carrot, zucchini, onion, capsicum and eggplant in a large bowl. Add remaining rosemary mixture and toss to coat.

Heat an oil-sprayed chargrill or barbecue over medium-high heat. Chargrill lamb for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest lamb for 10 minutes before slicing thickly.

Meanwhile, chargrill vegetables, turning occasionally, for 8–10 minutes or until golden and tender. Transfer to a large serving bowl. Add sliced lamb and rosemary sprigs and toss to combine. Serve.

(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)

Tandoori Chicken, Roasted Vegetables & Cucumber Sambal

Having a strong love of Indian food in this household means that cooking a curry or a tandoor dish will always be eaten with no hesitation what so ever.  We love tandoori, often having Tandoori Lamb Cutlets, so I knew this dish would be a winner before I even started cooking.

I have cooked another version of Tandoori Chicken before, this recipe is only a little different but served with roasted vegetables, a fragrant Cucumber Sambal, naan bread and of course, Mint Raita it is a complete meal and one well worth the effort.

Tandoori Chicken, Roasted Vegetables & Cucumber Sambal

(Recipe sourced from WW Take Away At Home Cookbook)

Serves: 4

ProPoints per serve: 9

2 tablespoons tandoori paste

200 gram tub reduced fat natural yoghurt

4 x 100 gram chicken thigh fillets, fat trimmed

4 x 70 gram chicken drumsticks, skin removed

1/2 teaspoon fennel seeds, crushed

4 roma tomatoes, quartered

3 zucchini, chopped

cooking spray

salt

freshly ground black pepper

2 x 70 gram pieces naan bread

2 Lebanese cucumbers, finely chopped

1/3 cup coarsely chopped fresh coriander leaves

1/4 cup coarsely chopped fresh mint leaves

Preheat oven to 200 degrees Celsius.

Line 2 baking trays with baking paper.

Combine curry paste and 1/4 cup yoghurt in a large glass or ceramic dish.  Add chicken and turn to coat.  Place chicken in a single layer on 1 of the prepared trays.  Sprinkle chicken with fennel and bake for 40 - 45 minutes ir until browned and cooked through. 

Meanwhile, place tomatoes and zucchini on remaining prepared tray.  Lightly spray with oil and season with salt and freshly ground black pepper.  Bake with chicken for 40 - 45 minutes or until golden and tender.

Warm naan bread as per packet instructions.

Combine cucumber and coriander in a small serving bowl.

Combine mint and remaining yoghurt in another serving bowl.

Serve tandoori chicken with roasted vegetables, naan, cucumber sambal and mint raita.

(Click here for a printable version of this recipe)

Creamy Chicken Casserole

Dinner tonight - courtesy of my hubby Noel cooking it while I was working late.  The house has a yummy aroma the moment I opened the front door.

This dish was really yummy - a nice thick sauce full of vegetables and tender chicken who could ask for more?  Me - I could have eaten seconds and thirds.

The flavour was impressive - the meatiness of the chicken, the vegetables and the tarragon all in every mouthful brought back memories of food my mother used to cook.... mmmmm!

Served with crunchy bread this was a perfect mid week dinner that was enjoyed by all.

Creamy Chicken Casserole

(recipe sourced from WW Food You'll Love Cookbook)

 

Serves: 4

ProPoints per Serve: 9

 

1 tablespoon olive oil

2 tablespoons plain flour

2 teaspoons mustard powder

500 grams lean chicken thigh fillets, fat trimmed, thickly sliced

1 leek, thinly sliced

125 grams Weight Watchers Bacon, thinly sliced

2 garlic cloves, crushed

3 carrots, thickly sliced

600 grams potatoes, cut into 2 cm pieces

1 tablespoon finely chopped fresh tarragon leaves

3 cups chicken stock

2 tablespoons reduced fat thickened cream

2 cups baby spinach leaves

Heat half the oil in a laege heavy-based saucepan over medium heat.  Combine flour and mustard powder in a small bowl.  Add chicken to the flour mixture and toss to coat, shaking off the ecess.  Cook chicken, in batches, turning, for 5 minutes or until browned.  Transfer to a plate.

Heat remaining oil in the same pan.  Add leek and bacon and cook, stirring, for 5 minutes or until leek has softened.  Add garlic and cook, stirring for 1 minute or until fragrant.

Return chicken to the pan with carrot, potato, tarragon and stock and bring to the boil.  Reduce heat and simmer, uncovered, for 45 - 50 minutes or until vegetables are tender and chicken is cooked through. 

Add cream and spinach and cook, stirring, for 2 minutes or until spinach is just wilted.  Serve.

(Click here for a printable version of this recipe)

Chilli Beef and Bean Pasta Bake

WOW we certainly have been busy - so busy I cannot believe that it's been so long between recipes.  We have been cooking but mainly quick and easy recipes that have been blogged before.  I am humbly sorry to our readers and will endeavour to get back to dong something that I enjoy also - sharing recipes with friends.

Tonight's dinner was prepared by Noel so I cannot take credit for it except for putting the dish on the menu planner.  However I can say that if was delicious and very mourish.

We all love Mexican flavours so this dish did not disappoint.  It was interesting to make a Mexican style pasta bake but it the tastes and the textures all worked well together.

Chilli Beef and Bean Pasta Bake

(recipe sourced from Weight Watchers Food You'll Love Cookbook)

 

 

Serve: 6

ProPoints pers Serve: 9

200 grams spiral pasta

1 tablespoon olive oil

1 brown onion, finely chopped

1 red capsicum, chopped

400 grams lean beef mince

2 garlic cloves, crushed

30 gram packet taco spice mix

400 gram can diced tomatoes

2 zucchini, chopped

1/2 cup water

400 grams can red kidney beans, rinsed, drained

310 gram can corn kernels, rinsed, drained

1/2 cup reduced fat grated tasty cheese

Preheat oven to 180 degrees celsius.  Lightly spray a 2 litre capacity ovenproof dish with oil.  Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.

Meanwhile, heat oil in a large non-stick frying pan over medium heat.  Add onion and capsicum, cook stirring, for 5 minutes or until softened.  Add mince and cook, breaking up any lumps, for 5 minutes or until browned.  Add garlic and cook, stirring, for 1 minute or until fragrant.

Stir in taco spice mix and cook, stirring, for 1 minute.  Add tomatoes, zucchini and water and bring to the boil.  Reduce heat and simmer, uncovered, for 5 minutes or until zucchini is just tender and mixture has thickened.  Add pasta, beans and corn and mix to combine.

Spoon mixture into prepared dish.  Sprinkle with cheese and bake for 20 minuste or until cheese is golden.  Serve.

(click here for a printable version of this recipe)

Veal Cutlet Martini

It has been a wonderful day - work was productive and I have a proud announcement (below) to share so I thought we definitely needed a nice dinner and a nice glass of vino to cap off the day.

Veal is always a favourite in our house.... Alex still refers to the thick cutlets as "fluffly pillows of meat" due to their tenderness.

This is a meal I came across a long time ago and knew that we would enjoy the welcome flavours of tomatoes, mushrooms and oregano with the veal cutlets all laced with a delicate trace of wine.  The recipe I somewhat followed was also an adaptation from Chef Tony Tammero of Palm Restaurant, New York, NY.

I was really impressed with the outcome - this meal was delish and infact it was deavoured tonight by all.

Veal Cutlets Martini

(recipe adapted from Veal Recipes) 

Serves: 4

ProPoints per Serve: 9

3 cups chicken stock
1 cup white wine
cooking spray

250 grams button mushrooms, sliced,

3/4 cup sun-dried tomatoes, rinsed of oil
1/4 cup chopped spring onions

2 tablespoons plain flour
1/2 teaspoon salt
1/4 teaspoon pepper

4 veal leg cutlets, 200 grams each
440 gram can diced tomatoes
1/4 cup fresh oregano leaves, roughly chopped

1 tablespoon arrowroot powder

2 tablespoons water

Add stock and wine to medium saucepan; bring to a boil. Cook over high heat until reduced by half, stirring occasionally.

Spray cooking spray in large nonstick frying pan and heat over medium heat until hot. Add mushrooms, sun-dried tomatoes and shallots to pan, cook and stir 5 minutes or until mushrooms have softened. Remove from pan.

Combine flour, salt and pepper in shallow dish. Lightly coat cutlets with seasoned flour.

Using the same frying pan, spray with cooking spray and heat over medium heat. Cook veal cutlets in pan for 4 to 5 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm.

Add reduced stock mixture to pan. Cook and stir 1 minute or until browned bits attached to pan are dissolved. Return mushroom mixture to pan. Stir in tomatoes and oreganoIs said to stimulate the sex drive and boost fertility. It is also said to produce a general sense of well being for body and mind.. Combine arrowroot and water, mixing well. Stir into tomato mixture, return veal cutlets and cook until heated through and sauce thickens. Serve immediately.

(click here for a printable version of this recipe) 

My announcement... some of you have already heard, read and even seen but A Dash of Flavour, my nerdy hobby of keeping a food blog, made it into this month's Weight Watchers Magazine... what a thrill for us!!

Thank you to all of those that follow our blog, for the support, for the feedback and for sharing this blog with people you know - it is all definitely appreciated.  Also thanks to those that have tried some of the recipes featured and we honestly hope you have enjoyed them.

Mustard and Brown Sugar Pork with Coleslaw

The marinade of mustard and brown sugar intrigued me I have to admit.  I wondered if it would be sweet or overpowered by the mustard... so needless to say we, I mean I, had to try it.

This dish was easy to prepare and cook making it a wonderful mid week dinner - always a bonus.  Everyone enjoyed it which was the second bonus.

The mustard and brown sugar was perfectly in balance with neither ingredient being an obvious standout.  I used dijon mustard instead of the hot English mustard as I wasn't sure on the taste for the kids.  Next time however I will use hot English to see the difference, if any.  The mash of sweet potato and potato was perfect especially as Noel mashed it so it was nice and smooth. I really enjoyed the coleslaw.  The added crunch of the apple combine with the natural crunch of the cabbage and dressed with the tangy mayonnaise made a nice change from regular coleslaw.

The only change I would make is to dress the coleslaw later than what the recipe states as the red cabbage colour bled throught the dish.  Purely for appearance of course.

Mustard and Brown Sugar Pork with Coleslaw

(recipe adapted from WW The Complete Meal Cookbook)

Serves: 4

ProPoints per Serve: 9

2 teaspoons hot English mustard (or dijon mustard if preferred)

1 tablespoon brown sugar

1 tablespoon Worcestershire sauce

1 garlic clove, crushed

4 x 150 g lean pork loin cutlets, fat trimmed

2 tablespoons reduced fat mayonnaise

1 tablespoon lemon juice

1 teaspoon wholegrain mustard

3 cups (240 grams) shredded red cabbage

1 pink lady apply, unpeeled, finely sliced

2 green shallots, thinly sliced

500 grams sweet potato, chopped

300 grams potatoes, chopped

1/2 cup skim milk

Combine mustard, sugar, Worcestershire sauce and garlic in a shallow glass or ceramic bowl.  Add pork and turn to coat.  Cover and refrigerate for 3 hours.

Combine mayonnaise, juice and wholegrain mustard in a bowl.  Place cabbage, apple and shallots in a large bowl.  Add mayonnaise mixture and gently toss to combine.  Set coleslaw aside.

Boil, steam or microwave sweet potato and potato until tender.  Drain.  Place in a large bowl with milk and mash until smooth.  Season with salt and freshly ground black pepper.

Meanwhile preheat a chargrill or barbecue over medium heat.  Lightly spray pork with cooking spray and cook for 3 - 5 minutes or until cooked to your liking.  Cover with foil and set aside to rest for 5 minutes before serving.

Divide mash amongst plates and top with pork.  Drizzle with resting juices and serve with coleslaw.

(click here for a printable version of this recipe)

Chicken Corn and Broccoli Pies

From such a heat wave to a cold snap here in Melbourne comfort food was on the menu last night.  All rugged up in our winter woolies it was nice to sit down to a warm homestyle pie full of creamy goodies hidden under a crunchy and light filo pastry lid.

These individual pies are a complete meal in themselves and very filling.  Using the filo pastry reduces the fat content dramatically but you could use puff pastry for a more tradition crust.

Chicken Corn and Broccoli Pie

Serves: 6

ProPoints per serve: 9

cooking spray

750 grams chicken breast, fat removed, diced

1 leek, thinly sliced

2 garlic cloves, crushed

1/2 cup dry white wine

2 cups chicken stock

2 tablespoons dijon mustard

1 tablespoon dried thyme leaves

1 1/2 cups corn kernels

2 cups broccoli florets

2 cups skim milk

1/4 cup water

2 tablespoons cornflour

freshly ground black pepper

12 sheets filo pastry

Preheat oven to 180 degrees Celsius.

Spray a large non stick saucepan with cooking spray and cook chicken in batches over high heat until browned, remove to a plate.  Repeat with remaining chicken.

Respray saucepan with cooking spray and cook leek for 5 minutes or until softened.  Add garlic and cook for a further 2 minutes.

Add wine, simmering until liquid has almost evaporated.

Add stock, mustard, dijon mustard, chicken, broccoli and corn to saucepan.  Simmer for 5 minutes.  Add milk and combined water and cornflour.  Stirring well to combine.  Continue to simmer for 5 minutes or until sauce has thickened.  Season to taste with freshly ground black pepper.

Divide mixture amongst 6 ceramic pie dishes.  Spray 1 sheet of filo pastry with cooking spray and scrunch together gently, placing on top of half the pie dish.  Repeat with a second piece of filo pastry and cover the other half of the pie dish.  Continue placing two sheets of pastry on each pie.

Bake in oven for 15 minutes or until pastry is golden and filling heated through.

(click here for a printable version of this recipe)

Barbecued Lamb and Vegetables

" HAPPY NEW YEAR" to each and every one of you.  I wish you, your family and your friends best wishes for 2012.

Summer is definitely the time for cooking on the barbecue. There is something about the ease, the aromas and the relaxing atmosphere that comes from cooking outside.

We tend to have the same things on the grill.. sausages, hamburgers, steaks so last night I decided it was time to try something different.

Everyone enjoyed the flavour of this dish - as usual the rosemary and garlic complimented the lamb.  It was a nice change but will stick to the recipe next time.  I used lamb stir fry strips instead of lamb fillets which of course cooked too quickly on the bbq but didn't need to rest.  Although the lamb wasn't as tender as we would have liked but it was edible and all consumed.

Cross fingers 2012 allows me to be more regular with blogging as last year my work was so hectic, especially with the additional travel,  leaving me struggling to keep up with my precious hobby.  Thank you all for being patient with me and my erratic recipe blogging.  So here goes - the first recipe post for this year!! 

Enjoy....

Barbecue Lamb and Vegetables

(recipe adapted from WW Cook Fresh)

Serves: 4

ProPoints per serve: 9

4 cloves fresh garlic, crushed

2 tablespoons fresh rosemary, chopped, plus extra sprigs to garnish

2 tablespoons olive oil

500 grams lean lamb fillet

2 medium zucchini, thicly sliced

1 onion, cut into wedges

1 medium red capsicum, cut into 3cm pieces

1 bunch brocolini cut into 4 cm pieces

cooking spray

Combine garlic, chopped rosemary and oil in a small bowl. Place half of the rosemary mixture in a shallow dish. Add lamb and turn to coat.

Combine zucchini, onion, capsicum and eggplant in a large bowl. Add remaining rosemary mixture and toss to coat.

Heat an oil-sprayed chargrill or barbecue over medium-high heat.

Chargrill lamb for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest lamb for 10 minutes before slicing thickly.

Meanwhile, chargrill vegetables, turning occasionally, for 8–10 minutes or until golden and tender. Transfer to a large serving bowl.

Add sliced lamb and rosemary sprigs and toss to combine. Serve.

(click here for a printable version of this recipe)

Chicken Potato and Bacon Casserole

With being so busy recently with studies, work and family this meal is definately a one pot wonder and I have to admit there is nothing better than roast chicken with gravy.

This casserole was no exception with all the vegetables cooked amongst the chicken and the gravy.  The potatoes were beautiful and soft.  The hint of bacon amongst the casserole gives it a little lift making it stand out when it comes to mid week casseroles.  Such a flavoursome dish.

This is a lovely homestyle recipe that is not only easy but can be made ahead of time and reheated.

Chicken Potato and Bacon Casserole

(recipe adapted from WW Secret Recipes Cookbook)

Serves: 4

ProPoints per serve: 9

cooking spray

8 chicken drumsticks, skin removed

600 grams potatoes, diced

1 medium onion, diced

3 large carrots, sliced

150 grams button mushrooms, sliced

175 grams 97% fat free bacon, chopped

6 tablespoons chicken gravy powder

3 cups water

Preheat oven to 180 degrees Celsius. Coat a large dish with cooking spray.

Coat a fry pan with cooking spray, heat and brown the chicken.  Arrange in the prepared dish.

Top with potatoes, onions, carrots, mushrooms and bacon.

Combine the gravy powder and water, mix well.  Pour over the chicken and vegetables.

Cover and bake for 50 minutes to 1 hour or until chicken is cooked through and potatoes are soft.

(click here for a printable version of this recipe)

Chicken with Prosciutto, Blue Cheese and Semi Dried Tomatoes

This very easy and quick dish is wonderful for not only a mid week dinner but would be an inpressive meal at any dinner party.

The flavours were powerful yet bordering on the rich side due to the combination of the stuffing of blue cheese and semi dried tomatoes topped with the chicken being wrapped in prosciutto.  The hint of basil provided a delicious underlying flavour.  The simple sauce enveloped the whole dish, which rounded of the meal.

Ideally I would ensure that you use small chicken fillets due to the richness but definitely worth trying, even if you are not a blue cheese lover.

Chicken with Prosciutto, Blue Cheese and Semi Dried Tomatoes
(recipe adapted from Weight Watchers Australia)

Serves: 4

ProPoints per serve: 9

4 small lean chicken breast

50 grams blue vein cheese

1/4 cup fresh basil

1/2 cup semi dried tomatoes, not in oil

4 slices prosciutto, fat trimmed

1 teaspoon chicken stock powder

4 tablespoons white wine

salt

freshly ground black pepper

Preheat the oven to 190 degrees Celsius.

Using a sharp knife, cut a pocket into each chicken breast. Place 2 basil leaves in each pocket, then share the cheese and tomatoes equally between them. Close the pockets and wrap each chicken breast in a slice of prosciutto.

Arrange in a shallow baking dish and add the stock and white wine. Season with some freshly ground black pepper. Cover with foil and bake for 15 minutes, then remove the foil and bake for a further 20 minutes.

Serve, garnished with extra basil leaves.

(click here for a printable version of this recipe)