No cook, no fuss – perfect for when life gets super busy as it always does!
Just grab:
- store bought hot smoked salmon
- avocado
- raw coleslaw mix
- baby spinach
and place on a pumpkin chive GF bread roll. Tasty!
Month: June 2019
Vegan Pumpkin Soup
Warms the soul as well as the belly!
Ingredients (serves 2-3)
- 200g butternut pumpkin
- 4 large carrots
- 125g can coconut cream
- 4 fresh sage leaves
- 1 sprig fresh rosemary
- 1 litre vegetable stock
- Chives to serve
Method
- Preheat the oven to 200*C and roast the pumpkin and carrots until soft and golden. Allow to cool slightly.
- Place the roasted pumpkin and carrot, sage, rosemary, stock and coconut cream in a blender or food processor and blend until smooth. Alternatively, place the mixture in a large bowl or saucepan and blend with a stick blender until smooth.
- Serve hot with chives on top.
Pie Maker Savoury Muffins
After a recent baking spree for night shift, I can now truly appreciate why people are going nuts over these pie makers!
You’d be surprised at what people can create in such a short space of time with one of these (a real bargain considering they’re only $29 from Kmart). For some epic recipe ideas, definitely look up the Australian Kmart pie maker recipe group on Facebook!
As part of my experimentation, I made an old recipe of mine, a cross between a muffin and a frittata – a fruffin if you will (because mufftata sounds a bit risky).
I made two different flavours of these by changing the spice, otherwise the base recipe is the same!
Ingredients (makes 12)
- 1 cup self raising flour (can use GF)
- 1 cup low fat milk
- 4 eggs
- 1/4 cup plain low fat Greek yogurt
- 150g baby spinach leaves
- 3 large slices of Gouda, quartered
- Spice mix of your choice – I tried the Smokey BBQ and tangy turmeric dip bases by Morlife
Method
- Turn on the pie maker.
- Beat the eggs, then add the milk, flour, yogurt and spice mix and stir well to combine.
- Place spinach leaves at the base of the pie mould, then pour 1/8th cup of filling mixture on top. Place a small piece of cheese, then add another dollop of filling mixture to cover.
- Cook in the pie maker until golden brown (about 3-5 minutes). These will cook more evenly the more full the mould is.
- Store in an airtight container in the fridge if they don’t all get eaten!
Lemon quince Pterodactyl wings
Sorry for the radio silence! Between studying for fellowship and moving, I’ve barely had time to function this year.
Now, I know this is not my normal kind of recipe, but if these make dinner easy and delicious for anyone else who’s busy like me then I’ll be happy!
These enormous turkey wings were cooked in my brand new oven, and what can I say, I’m impressed!
Ingredients
- Turkey wings (about 800g which was 5)
-
- 2 tablespoons lemon infused olive oil (I used
- )
- 2 tablespoons quince paste
Method
- Preheat the oven to 170*C.
- In a bowl, mix the lemon olive oil and quince paste together. Spread the mixture on top of the turkey wings.
- Wrap the turkey wings all together in a parcel of baking paper (so that the quince doesn’t burn) and bake until cooked through (about an hour). Allow to rest before serving with your favourite greens!
Oats and Cheesecake 