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.

Enjoy!

Recipe for Fried Moroccan Cauliflower

Ingredients

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

Method

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

Ingredients

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

Method

  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


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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.

Recipe

Ingredients

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.
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Method

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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Raspberry Cheesecake Brownies


CheeseCakeBrownies-8Have you noticed the amazing array of cakes, biscuits, brownies and slices that are available all over Brisbane? There was a time when everything was sourced from the same commercial bakery, but not anymore. I find it inspiring to see what creativity there is in kitchens all over Australia.

One morning I was out at Milk Bar Cafe in Ashgrove enjoying my coffee, when I peered into the cabinet and saw these amazing delights. Raspberry Cheesecake Brownies! What more could you want than the combination of two decadent treats! I ordered one on the premise I needed to try some for research reasons! Mmmmmm so delicious. When I returned home with what I guessed would be the right ingredients, I did a bit of research and started baking. I changed the recipe so that the top and bottom should work out to be of equal proportions now. This one I photographed was a bit thin on top.

CheeseCakeBrownies-6So here is the recipe… enjoy!

Raspberry Cheesecake Brownies

Ingredients

(as high percent cocoa as possible)

500g castor sugar

(free range)

Method

Preheat the oven to 170°C. Grease and line a 25 x 25cm tin.

Place the chocolate in a bowl over a pan of simmering water until melted. Set aside to cool slightly.

Cream the butter and 350g of the caster sugar until pale, then add 3 of the eggs, one at a time, beating well after each addition. Stir in the melted chocolate, then fold in the flour. Spread all of the mixture into the lined pan. Bash down on the counter top a few times to make it as flat as possible.

In a separate bowl, beat the cream cheese, remaining sugar and eggs and the vanilla extract until smooth, then spread over the chocolate base.

Poke the raspberries into the top and bake in the oven for 40-45 minutes.

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Place in fridge overnight and cut into squares in the morning.

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