Frittata and Fried Moroccan Cauliflower


It might surprise you to know that in Australia we throw away around $10 Billion dollars worth of food! Most of this is fruit and vegetables that are rejected before reaching retail shelves due to the fact that they don’t look perfect. However family throw out around 1/5 of the food they buy too.  I would like to encourage everyone to think about trying to reduce these numbers.  One of the ways we can do this is by cooking more with the produce we buy. Simple dishes like soup, casseroles and frittatas don’t need perfect looking vegetables to go into making them. They will still taste great with less than perfect produce.

With Autumn on it’s way, a Frittata is a great choice for a healthy dinner, lunch of lunch box alternative. It is also a a great snack anytime and can be eaten cold or hot. In our home, vegetables have always been popular but then again we never serve just a bowl of boiled beans. Every time I prepare them differently. Sometimes in a tomato sauce like the Italians would , sometimes roasted in the oven with rosemary and lemon. This time I prepared the cauliflower in a fry pan and fried it up with Moroccan spices and pistachios. However you can just as easily roast the cauliflower and other ingredients in the oven. I posted a photo on my facebook page and there was a big response! Everyone wanted to eat it or cook it. So here is the recipe for both.

If you prefer you can buy a sachet of Tagine Spices from Herbies. This way you don’t have to use all the other herbs and spices.


Recipe for Fried Moroccan Cauliflower


1 whole cauliflower cut into small florets.

1 leek

1 onion

1 garlic clove

1 cup of roasted pistachios

1 tablespoon of cumin

1 teaspoon tumeric

1 teaspoon of cinnamon

1 teaspoon salt

1 tablespoon of grated ginger

1 teaspoon of dried coriander

olive oil


Place olive oil, garlic, onion, leek ginger and spices in a hot fry pan and cook until onion is translucent.

Then add all the other ingredients and fry until the cauliflower is cooked to your liking.

Serve as a side dish or just enjoy a big bowl for lunch.

Recipe for Frittata


3 medium potatoes

2 tablespoons of olive oil

1  onion, chopped

2 zucchini sliced

100g baby spinach

200g red grape tomatoes, halved

1/2 cup of chopped parsley

5 eggs

1/2 cup cream

1/2 cup grated parmesan cheese

1/4 cup grated tasty cheese


  1. Preheat oven to 200°C. Lightly grease a 5cm-deep, 26cm x 16.5cm (base) ovenproof dish. Pierce each potato 4 times with a bamboo skewer. Place in a heatproof, microwave-safe bowl. Microwave on high (100%) for 4 minutes or until tender. Allow to cool. Thinly slice.
  2. Meanwhile, heat oil in a non-stick frying pan over medium heat. Add onion. Cook, stirring, for 3 minutes. Add zucchini Cook, stirring, for 3 to 4 minutes or until onion is tender and zucchini cooked. Add spinach. Cook for 1 minute or until spinach is just wilted.
  3. Combine onion mixture, tomatoes and capsicum in a bowl. Arrange half the potato, in a single layer, over prepared dish. Top with half the onion mixture. Repeat with remaining potato and onion mixture.
  4. Whisk eggs and cream in a bowl. Gently pour egg mixture over vegetable mixture. Sprinkle cheese on top.
  5. Bake for 30 to 35 mins



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Macadamia Encrusted Salmon with Watercress Salad


I have been enjoying cooking myself some of my favourite foods. I am a big fan of Salmon and I have been eating so much seafood I think I will grow gills soon! This is an easy dinner to make and only takes minutes to prepare so a great meal for a weeknight after work.

If you can’t find plums you can substitute apples.



For Salmon

2 (6 -8 ounce) salmon fillets

1/4 teaspoon fresh coarse ground black pepper

1/4 teaspoon sea salt
1 egg white
1/2 cup macadamia nuts, chopped and roasted in the oven until brown
2 tablespoons olive oil
2 tablespoons salted butter
2 tablespoons fresh parsley, minced
1 teaspoon lemon juice, squeeze fresh
For Salad
Watercress washed and torn into small pieces
mint chopped
sliced button mushrooms
red plums sliced and fried with the salmon
dressing made with lemon zest, olive oil and balsamic vinegar.

Sprinkle fish with coarse pepper and kosher salt or sea salt.In a shallow bowl, whisk egg white until frothy.IMG_4735Dip fish in egg white, then coat with roasted nuts. Pat nut mixture onto fish.

In skillet, cook fish in olive oil over medium heat for about 5-7 minute on each side or until fish flakes easily with a fork.

Meanwhile, melt butter. Stir in fresh parsley and squeezed lemon juice.

Drizzle over fish.

Place dressed salad on the plate and remove the crispy salmon macadamia side up on to the plate.
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Dinner for Six

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I have heard my friends say to me that having people over for dinner is daunting and I’m going to try and convince you that it isn’t. I’m in Sydney and when I’m here I love to catch up with old friends and it’s easier to have them over for dinner than to try and organise a date at a restaurant. This is especially the case if you have friends with young children.

Firstly my advise is not to cook anything new. Cook something you have made many times before and you’re confident with. It doesn’t have to be a meal that belongs in a top restaurant, people want to be able to relax and talk and that’s much easier if the host is relaxed.

I made a special roast chicken that is easy and succulent. This was served with hasselback potatoes and freshly cooked zucchini and carrots. Have you heard of hasselback potatoes before? They are so simple and so delicious. You cut the potatoes into thin slices and then roll in olive oil and salt. Place in an oven at 180 degrees celsius and watch them become crunchy and delicious. You can add rosemary or any herb or spice that you think enhances your meal.

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Another hint is to make a few special garnishes like roasted pistachios and slivered almonds. If you sprinkle these through the salad or on top of the roast chicken it will make your guests feel like it’s a special meal.

Roast Chicken marinated in Avjar


1 Free range chicken (a size that you think is right for your dinner party)

4 tablespoons of virgin olive oil

freshly ground salt and pepper

three cloves of garlic diced

A jar of Avjar

1/2 cup of pistachios (toasted in the oven)

1/2 cup of almonds slivers (toasted in the oven)

1 onion sliced

Grated lemon zest


Heat oven to 200 degrees celcius.

Line a baking tray with alfoil to save on cleaning up later.

Unwrap your chicken and tuck the wings under the body.

Mix together the Avjar, olive oil, salt and pepper and diced garlic cloves.

Massage this into the bird, all over the skin and around the legs and wings. Make sure there is plenty of the sauce on the bird.

Place the chicken on the tray and place half the sliced onion into the chicken and sprinkle the other half on top.

Leave in the oven until the top of the chicken looks roasted and crunchy (see photo). Take out occasionally and spoon juices over the bird.

Then turn the oven to 150 degrees and keep roasting until very succulent, around an hour and a half.

Before taking to the table grate some fresh lemon zest on the top of the bird.

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