BUBBLE AND SQUEAK FRITTATA

Preheat your oven to 160 deg C

 

 

You can use any leftovers in the fridge for this dish .

I used one floret of broccoli  sliced very thinly , 1 whole stalk of celery , peeled and sliced thinly  ( leaves included )

I placed a peeled and sliced red onion in a pan with 2 sliced  cloves of garlic and heated through till softened .

Add 2 sliced  rashers of bacon to the pan .( you could use any left over meat from the fridge or maybe salami or chorizio

I also found a few sliced mushrooms in a packet in the fridge , so they went in  the mix .

Spray an oven proof dish with cooking oil .

Add all the ingredients to the dish .

Beat 10 eggs together with cracked pepper and salt to taste .

 Pour into the dish .

Bake for 30 minutes or until set and golden in colour

 

 

 

The beauty of this dish is that it is very economical and reheats really well and any leftover can be used as a breakfast or snack served with avocado or a simple salad .

 

 

EASY ICE CREAM

Place 500 gm of frozen berries  in a  processor along with 600 ml of full cream ..
No sweetener necessary .
Process to an ice cream consistency , no need for an ice cream machine of any brand .

 

 

There are some great fruits available  in our supermarkets at this time of the year .
 Peel ,deseed and slice
Place in freezer.
Remove to processor when solid .

CHICKEN PARMA WITH BROCOLI AND ZUCCHINI CHIPS

CHICKEN PARMA
I used 1 chicken fillet sliced in 1/2 lengthways .
Patted both sides of the fillets in arrowroot flour .
Dipped them in a lightly beaten egg .
Pressed them into unsweetened coconut chips .
Then fan fried in a little rice bran oil till golden on both sides
Then sprinkled with grated mozzarella cheese and placed under the griller till bubbly and golden .
Placed on serving plate and topped with warmed diced tomatoes .

 

 

BROCOLI AND ZUCCHINI CHIPS

 

Use the broccoli stalks , trim the sides and then slice into chips .

Cut the zucchini in 1/2 and slice into chips ( no need to peel the skin )

Sprinkle the chips with arrowroot flour

Dip the chips in bean egg

Coat with white and black sesame seeds or use unsweetened desiccated coconut .

Pan or deep fry in rice bran oil .

Sprinkle with sea salt

 

 

 The chips can be served as a side or as a snack with a home made aioli .

 

THE BEST PIZZA CRUST

THE CRUST
This is so simple ......
Line a pizza tray with baking paper , set aside .
Preheat your oven to 200 deg C
Place 1&1/2 cups of shredded mozzarella cheese and 2 tbs of cream cheese in a bowl and warm through , you need it to be softened and slightly melted .
Stir in 1 lightly beaten egg and 3/4 cup of almond meal and 1 tsp of minced garlic .
With wet hands spread the dough over the baking paper on the pizza tray .
Dock the dough with a fork to avoid bubbling .
Sprinkle with finely grated parmesan cheese
Cook for a total of 12 minutes or until slightly brown on top .
Then top with your favourite toppings .
I used  fresh spinach leaves , halved cherry tomatoes , sliced salami , drained crushed pineapple , sliced bacon rasher and a handful of chicken pieces ...
Topped with shredded mozzarella cheese .
Yummo !
 

RECIPE REQUEST

Hi Noelene,

Just wondering if I could get the recipe for the Gluten Free/ Fruit Free mud cake you gave me last night please. I have a friend who is gluten and fruit free and I think she will love this especially as it doesn't have sugar in it.

 Also could I get the recipe for the "Vegie" dish you had in the fry pan on your stove. That looked and smelt amazing.

Take care and hope Nicole is on the improve, xxx

CHOCOLATE MUD CHEESECAKE
Preheat your oven to 180 deg C.
Prepare a 9"'spring form pan with cooking spray and baking paper .
In a medium bowl whisk together 1&1/4 cup of almond meal , 1/4 cup of  cacoa powder ( I used 80% pure ), 1/4 cup of powdered stevia ,3 tbs of melted butter .
Mix together until well combined .
Now press this mixture into the base of a spring form pan .
Bake for 10 minutes and remove .
Reduce oven temp to 160 deg C.

It is now time to prepare the filling .......
In a large bowl , beat 750gm of cream cheese ( softened ) until smooth .
Then add 3/4 cup of powdered stevia , 1 tsp of vanilla extract ,and 3 eggs lightly beaten  and at room temp  ( one at a time ),
Scrape down the sides of the bowl as needed.
Now beat in 1/4 cup of cacoa  ( I used 80% pure )
Add 1/3 cup of heavy cream ( room temp )
In the microwave melt 220gm of dark chocolate ( I used 80% Lindt dark chocolate ) with 1 tbs of butter .
Set aside to cool .
Add the melted chocolate mixture and mix until completely smooth .
Pour the filling into the prepared pan
Even out over the base , taking care not to disturb the base .
Bake for 55 minutes until set , but still a little wobbly .
Remove from oven and let cool in the pan .

Once cooled let it sit in the refrigerator covered with cling wrap for 3 hours or overnight .
Release the sides of the  pan and remove the cake to a plate to finish the topping .
I beat together 600ml of cream with a tub of mascarpone cheese  (250gm )
1 tsp of vanilla extract
1tbs of powdered stevia
1 dsp of cacoa .
Beat till very stiff
Spread thickly over the cake
Top as you like . I used fresh raspberries .

THE VEGIE DISH ......
It was  my curry , cashew and coconut vegetable dish .
Spray a medium sized pan with coconut oil spray and heat over a low heat .
Add 4 sliced garlic cloves
2 red onions peeled and sliced
Heat till soft and translucent

In a bowl add 3 tbs of turmeric powder
1 red chilli sliced  ( optional )
150 gm of fresh baby beans
1 red and green capsicum deseeded and sliced
1 cup of unsalted cashews
1 cup of sliced mushrooms
2 stalks of  celery peeled and thinly sliced
Salt and cracked black pepper to taste
1 tbs of coriander or fresh mint finely chopped
Mix well to combine .

Add 1&1/2 cups of coconut milk to the pan with the onion and garlic .
Followed by the vegies
Stir to combine over a medium heat .
Allow to heat through  and the sauce to thicken .
This can be served as a starter or as a main with lamb chops or steamed fish .
Enjoy .

CHOCOLATE CHERRIES

Preheat your oven to 160 deg C
Line a baking tray with baking paper
Place 200 gm of fresh cherries , pitted and halved on the baking tray and bake for 15 minutes .
Place the cherry stems in a bowl and set aside .
Remove cherries from the oven and allow to cool for 5 minutes .
Now place the cherries , and two sliced and pitted  medjool dates into a processor along with 1 cup of desiccated coconut and 3 tbs of  melted coconut oil .
Pulse till the cherry mixture comes together .
Roll the mixture into cherry sized balls and insert the stem in the centre  of each ball .
Place these on another lined tray and transfer to the freezer for 30 minutes .

When the cherry balls are firm , place 250 gm of raw dark chocolate ...I used Lindt  80 % dark chocolate chopped , and melted it in the microwave 1 minute on high .
Now I dipped the cherries into the chocolate , making sure they were completely covered .
Place them back on the lined tray .
Place in refrigerator and chill till the chocolate sets .

Store in an airtight container in the fridge .

THE NEW YEAR `S BREAK 2016

COOKING WITH MY DAUGHTER AND GRANDDAUGHTER

 

SO WHAT WERE WE COOKING

 

BAKED CHEESE CAKE

 

 

HOME MADE CHERRY RIPES

 

CHEESE DOUGH PIZZA